Unrefined Pancakes

American style pancakes but with fewer refined ingredients

Posted by BAKE

About

One difference between my adolescent self and now is that I can no longer start my day on an empty stomach. My feelings towards breakfast hasn’t changed, though now I indulge in a leisurely meal, mostly ignored with the help of the TV to trick myself into eating.

This isn’t possible when you’re trying to leave the house by 6.30am, so I resorted to trick number 2: it’s never the wrong time for pudding. Knowing I would be indulging in syrup and butter as toppings I tried to make the pancakes themselves as wholesome as possible.

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You Will Need (8 things)

  • 70 g Whole Spelt Flour
  • 75 g Self-Raising Flour
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 1 tbsp Honey
  • 130 ml Milk
  • 1 x Egg(s)
  • 2 tbsp Olive Oil

Steps (7 steps, 30 minutes)

  1. 1

    Seive together the dry ingredients and set to one side.

  2. 2

    In a separate jug mix together the wet ingredients.

  3. 3

    Pour the milk mix into the flour mix and beat with a fork till smooth.

  4. 4

    Leave for a few minutes to settle.

  5. 5

    Heat a pan on a medium with a little oil and ladle 1/6 batter into it.

  6. 6

    Flip pancake when the top starts to bubble, and continue to fry until both sides are golden brown.

  7. 7

    These can be kept in the fridge or freezer and reheated in a toaster when required.