Normally I have multi-coloured breakfast first thing in a morning, but ever since we visited the US a few years back, my wife has a hankering for the big fluffy style pancakes - not the thin crepe things, the monsters that usually arrive in a 'short stack' coated with butter, syrup and dusted with icing sugar.
Over the last couple of years I've had a number of attempts following various recipes and finally settled on this, the Sunday morning special - it produces about 8 pancakes, but that's because I'm limited by the size of frying pan that I have available.
Ingredients:
135g wholemeal flour
1 tsp of baking powder
2 tbsp of Splenda
2 tbsp of rapeseed or olive oil
1 egg (lightly beaten)
grated zest of 1 lemon or lime (to give it a little kick)
150ml of milk
1 tbsp of Greek Style Yogurt
To serve:
Blueberries/strawberries
Light syrup
A little butter
Put the dry ingredients in a bowl.
Add in the wet ingredients and whisk.
Leave to stand for 10 minutes - wholemeal flour means needing more liquid so if it ends up too thick (which can happen), just loosen it off again with a little more milk.
Heat oil in a pan and get cooking. Cook until the underside is set and a light golden brown and then flip and continue until cooked through - nothing worse than a pancake that's not quite properly cooked.
Serve with blueberries and/or strawberries. Any type of berries really as most of them are low GI. The challenge is usually the syrup - it's not possible to have pancakes without syrup. I've found that a light syrup is usually the best as it goes slightly further. I quite like Clarks Maple Syrup with Carob which meets most of my requirements.
Initially the pancakes could be a bit heavy - seems to depend on the type of wholemeal flour being used (I always use stoneground wholemeal flour because I bake bread as well). I'd avoid rye - it doesn't work nearly as well.
Enjoy.
Over the last couple of years I've had a number of attempts following various recipes and finally settled on this, the Sunday morning special - it produces about 8 pancakes, but that's because I'm limited by the size of frying pan that I have available.
Ingredients:
135g wholemeal flour
1 tsp of baking powder
2 tbsp of Splenda
2 tbsp of rapeseed or olive oil
1 egg (lightly beaten)
grated zest of 1 lemon or lime (to give it a little kick)
150ml of milk
1 tbsp of Greek Style Yogurt
To serve:
Blueberries/strawberries
Light syrup
A little butter
Put the dry ingredients in a bowl.
Add in the wet ingredients and whisk.
Leave to stand for 10 minutes - wholemeal flour means needing more liquid so if it ends up too thick (which can happen), just loosen it off again with a little more milk.
Heat oil in a pan and get cooking. Cook until the underside is set and a light golden brown and then flip and continue until cooked through - nothing worse than a pancake that's not quite properly cooked.
Serve with blueberries and/or strawberries. Any type of berries really as most of them are low GI. The challenge is usually the syrup - it's not possible to have pancakes without syrup. I've found that a light syrup is usually the best as it goes slightly further. I quite like Clarks Maple Syrup with Carob which meets most of my requirements.
Initially the pancakes could be a bit heavy - seems to depend on the type of wholemeal flour being used (I always use stoneground wholemeal flour because I bake bread as well). I'd avoid rye - it doesn't work nearly as well.
Enjoy.
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