Pancake roundup!
Happy Pancake Day!! Or Shrove Tuesday or Mardi
Gras...whichever title you use I hope you've enjoyed your day!
I have a quick recipe below, but first a little pancake feast roundup for you!
my favourite super-cute buckwheat blini kebab! |
stuffed savoury pancakes |
lemon and poppy seed pancakes |
PB and jam white spelt pancakes |
carrot cake pancakes |
I love pancakes,
thought I have them all too rarely. That is the thin and crepe like kind with
the crispy edges. I often have fat and fluffy American style breakfast pancakes
but the traditional English pancakes all to often go overlooked. Not
today...today I will revel in all their glory.
Such a simple pancake
and today my pancake mix will be no different to previous years, though I have provided it again below for quick
reference. Unfortunately I still have not mastered the art of a gluten free
pancake of this kind, I have used spelt flour but for gluten free pancakes of
other types take your pick from these oaty stacks in either sweet or savoury options and
these almost-too-cute-to-eat buckwheat blinis... assemble your own blini buffet to make the perfect for playtime
with the kids or as a pancake-turns-Valentines-dessert with your loved one!
My pancake of choice for today's celebrations are my spelt
pancakes, but this time using wholemeal flour all wrapped up with an apple date and cinnamon saucy compote ( also also had banana and maple syrup in one of the pancakes as you can see peeking out). I apologise for the slightly lacking photography...I had to use artificial spot lights which I always struggle with compared with natural light (horrible shadows), plus the fact that I had a telephone appointment scheduled so was pushed for time...oh well :-)
What is your favourite type of pancake...and most
importantly your favourite topping?
Makes 3 medium pancakes (serves one for a large portion!)
Ingredients-
pancakes
½ cup wholemeal spelt flour (or white for a lighter
pancake if that is important to you)
1 tsp ground flax or chia seed
1 tsp agave syrup
1 tsp baking powder
tiny pinch salt
2/3 cup soy milk (reduce to half if you prefer a thicker
pancake)
1 tsp vanilla extract
1 tbs melted coconut oil/vegetable oil
Ingredients-
topping
1 large apple- cubed (peel first if preferred)
2-3 tbs date syrup, handful finely chopped dates, or 1 tbs date sugar (I used finely chopped dates)
½ tsp cinnamon
1/4 cup apple puree
1 tbs lemon juice
a little water to achieve desired consistency
1/4 cup apple puree
1 tbs lemon juice
a little water to achieve desired consistency
Handful raisins or sultanas- optional
Method
For the topping, cup the apple it smallish 1cm sized
cubes, place in a small sauce pan and
mix with the date paste/sugar, cinnamon and raisins. Cook on a medium heat on
the stove for approx 5 minutes, add the apple puree and water and then simmer for another 5 minutes whilst the
pancakes cook until the apple softens and creates a saucy consistency.
For the pancakes, mix dry ingredients and then add wet
ingredients. Mix well until you have a smooth batter with no lumps.
Meanwhile heat a medium sized frying pan with very light
covering of oil (I used rapeseed oil lightly rubbed over the surface with kitchen
roll). Once the pan is hot add a large spoonful of batter to the pan and move
the pan in circular motions to spread the batter into a larger circle. Cook for
approx. 2 minutes and then carefully flip to cook the reverse for approx. 1
minute until both sides are lightly brown. Run a little more oil over the
surface of the pan and then repeat for two more pancakes.
Serve hot with the apple compote or other toppings of
your choice.
* for further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.