Sunday, January 29, 2012

Weekend foodie: Wholemeal drop scone pancakes

Stolen. From Hugh Fernley-Whittingstall. But so good I had to share them. Perfect for a Sunday morning brunch. And honestly, really quick to make (and much better for you than sugar-loaded cereal that the manufacturers would have us believe is good for us!

Serves 4 (or 2 for both Saturday and Sunday brunch!)

250g wholemeal flour (I use spelt, but wheat will also work)
2 tsp baking powder
2 organic eggs
a pinch of salt
275ml organic cow's milk or soy milk
50g melted butter
some sunflower oil

Sieve the flour and baking powder into a large bowl. Create a well in the middle, crack in the two eggs and pour in half the milk and stir to create a batter, adding more milk as you go and finally the salt and the melted butter (omit the salt if your butter is already salted). The batter should reach a consistency a bit thicker than double cream.  Heat the oil in the pan on a medium high heat, spoon the mixture in (each dollop should be about 2 inches in diameter). When bubbles have appeared all across the top of each pancake, you can flip, cook on the other side for 30-40 seconds and then transfer to a plate in a pre-warmed plate (or to the plates of your breakfast companions).

Great served with any of the following: a little butter, lemon juice, agave syrup, ground cinammon, jam or any kind of fruit conserve (I heated up a handful of blueberries with a splash of water and a squeeze of agave nectar).

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