Last weekend we were treated to a subtropical storm. And lots of rain. It started on Saturday, peaked during the night and continued to drizzle on through Sunday. So naturally, a rainy Sunday called for a special treat breakfast. Cue fat stack pancakes with figs and yoghurt. Somewhere between my infrequent need to make pancakes and my general recalcitrance with recipes, I found myself without a pancake recipe. A quick search yielded a recipe for poppy seed pancakes over at Heidi Swanson’s 101 Cookbooks. I made some modifications based on what I had on hand… and found this to be a great basic pancake recipe. Now I’m hanging out to try the poppy seed version. Bring on the next rainy weekend!
2 cups wholemeal flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 and a quarter cups of buttermilk (or substitute milk with lemon juice as per method above)
2 large organic eggs, lightly beaten
2 tbspn butter, melted
Combine dry ingredients in a bowl. Add wet ingredients and stir til just combined. The key is not to overmix – a lumpy batter is ok and won’t affect your pancakes. Add a small amount of butter to a frying pan, and heat to medium-hot. Pour a small amount of batter in the pan, cook until browned on the bottom and flip, cooking until browned on the other side. Repeat with remaining mixture, keeping pancakes warm on a covered plate. Serve with yoghurt, fruit and honey or maple syrup. Yum!