Viewing entries tagged
pancakes
Crumpets are even better when home-made. Store-bought can be bland, powdery and stodgy. These, however, are fluffy and light, yet sturdy enough to provide an excellent foundation for several storeys of topping. Don’t be put off by the need for yeast - the whole process takes just over an hour and once you’ve made your own, it’ll be impossible to revert to store-bought.
So, I’ve got the solution. Why make loads when you can make one large pancake to divide between your salivating guests? This is the pancake to top all pancakes – it makes even the most indulgent of American pancakes look pitiful and mean. It’s giant, thic(cc)k, pillowy and stuffed with blueberries. It can be dressed up, piled high with tumbled berries and drenched with lashings of maple syrup.
Khanom krok, crepes, blinis, dosas, tortillas, msemmen, ingera, beghrir, and both pandan and rice pancakes - dense, spongy, fluffy, light,... I've devoured them all. But when it gets to Sunday, and brunch is obligatory, I always revert to American-style pancakes. I want to whisk up something quick, easy and delicious.
The internet is currently riddled with recipes for "sugarless, 2-ingredient protein pancakes". Warning: two ingredients = egg and banana, and there are many things I'd rather eat than a banana omelette. So I came up with my own healthier version of American-style pancakes using wholegrain spelt and coconut oil.
They're fluffy, light and filling, and the wholemeal spelt flour adds a warming nuttiness as well as lowering the overall GI level. They're also really addictive - the photos are of the fourth batch I made on the day (as the first batch were consumed as a solo act, and the second and third were inhaled by my brothers).
I paired them with a very simple mixed berry compote, the recipe for which is below.
Ingredients
Wholesome American Style Spelt Pancakes
340g wholemeal spelt flour (can be substituted with plain flour, wholemeal wheat or white spelt)
4 1/2 tsp baking powder
1/4 tsp salt
3 large eggs
450ml unsweetened almond milk (can be substituted with any other kind)
1 tbsp vanilla extract
45g coconut oil, melted + extra to coat frying pan (can be substituted with butter)
Berry Compote
500g mixed frozen berries
3 tbsp maple syrup (optional)
1tbsp vanilla extract
Method
Pancakes
1.) In a blender, blitz together all the ingredients until smooth.
2.) Place shallow frying pan over a medium-high heat and melt 1tbsp of coconut butter (or butter, if using), swirling it around to coat the pan.
3) Pour batter into pan to desired pancake size and cook for a couple of minutes until bubbles begin to break through the surface. Flip, and cook for a further couple of minutes until golden.
Mixed Berry Compote
1.) Place pan over high heat, pour in all ingredients, and stir to mix through.
2.) When the berries have melted and the mixture begins to simmer, reduce to a low heat and cook until berries are completely cooked through.
3.) Drench pancakes.
Cantucci (the Tuscan name for biscotti) are typically served with vin santo for dessert. I tend to chuck in whatever nut or dried fruit we have available, and this particular combo worked out exceptionally well: the tanginess and chew from the oranges, the toasty crunch of the hazelnuts, and the plump, wine-soaked sweetness from the figs. I try not to overcook them so as to retain some of that satisfying chewiness.