Confession. I have always felt like I do something wrong when I bake… somehow my expectations aren’t quite met. I’ve mentioned this before, my awkwardness with baked goods. Well, it extends to pancakes. They have never sat entirely well with me, making me heavy and overfull. Not that this stops me making them every now and then.
Well. These pancakes may be the best I have ever had. Big call, I know. Light and fluffy, with crisp and toasty edges. Filling but not overly so, and without that regretful weightiness. I ate these on Saturday. And then again on Sunday. This could seriously become an every-weekend thing. Made with wholemeal and oat flours, everything in this lazy weekend breakfast is super nutritious, despite looking and tasting like decadence on a plate. My copy of Heidi Swanson‘s Super Natural Every Day arrived this week, after a very long wait. And this recipe is from her gorgeous little book – the first of two recipes I made, and I can’t wait to try more.
I made a few small tweaks based on the moment in my kitchen – the recipe below uses my variations. Buttermilk is not something I keep on hand. But I love that there’s a home-made alternative: milk with lemon juice, which thickens and sours the milk so it resembles buttermilk. Love. I also mixed in some chia seeds. And topped everything off with some good yoghurt, a three-minute berry compote, local tea-tree honey and toasted sunflower seeds and walnuts. Bliss!
The compote – which I very much want to call a ‘smoosh’ – is a divine idea to sparkle up breakfasts. Balsamic makes it all syrupy without the need for sugar. Genius. I used a mix of frozen blueberries and raspberries, but any berries would be great. I can’t help but cringe at the thought of applying heat to fresh berries – for me, they’re best naked! Quantities below should earn you enough for a generous tablespoon over your pancakes and a small jar to steer you through the week and lively up your porridge/yoghurt/toast.
Right. Some belated photos from my whistle-stop visit to the Island a few weeks ago… thanks to K for sharing the starfish beauty. Unfortunately I didn’t bring home many shots, but that will be rectified when I disembark there in about four weeks for some much anticipated down-time. Bring. It. On.
The original recipe calls for pastry flour – I used normal wholemeal flour. It also uses rye flour – I didn’t have any so doubled the required quantity of oat flour (which was labelled as ‘oatmeal’ – just make sure you use the finely ground stuff). I made only a third the quantity of batter which kept me happy for two breakfasts. Quantities below are for the full recipe which should make 9-12 large pancakes, depending on how large you make them.
1 cup wholemeal flour
1 cup oat flour
1 tbspn chia seeds
1.5 tbspn raw sugar
1 tbspn baking powder
pinch of fine-grain sea-salt
2 cups buttermilk (or regular milk with 2.5 tbspn lemon juice stirred through)
3 large eggs, lightly beaten
85g butter, melted and cooled, plus extra for frying
3 cups mixed frozen berries, thawed
2 tsp balsamic vinegar
any of these to serve: yoghurt, honey, toasted sunflower seeds, toasted walnuts
If you’re ‘making’ your own buttermilk, add the lemon juice to the milk, stir and let stand at room temperature for about 10 minutes. It should thicken up nicely.
For the compote, heat the berries and balsamic in a pot and gently simmer for three minutes. If you prefer a smoother consistency, smoosh a few berries with the back of a spoon. Remove from heat to cool slightly – the berries should thicken up.
Combine the dry stuff in a large bowl. Whisk the eggs into the buttermilk, then add the melted cooled butter and whisk again.
Add a bit of butter to a medium-hot skillet. Pour the wet ingredients into the dry and mix until just combined. Ladle the batter into the pan – about 3 tablespoons maketh a decent sized pancake. Cook until the bottom firms and goldens up, then flip. Repeat with remaining mixture.
Makes 9-12 large pancakes – enough to feed three or four.