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)
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1
Seive together the dry ingredients and set to one side.
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2
In a separate jug mix together the wet ingredients.
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3
Pour the milk mix into the flour mix and beat with a fork till smooth.
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4
Leave for a few minutes to settle.
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5
Heat a pan on a medium with a little oil and ladle 1/6 batter into it.
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6
Flip pancake when the top starts to bubble, and continue to fry until both sides are golden brown.
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7
These can be kept in the fridge or freezer and reheated in a toaster when required.