Recipe: best ever pancakes

I posted this recipe before, but I wasn’t really happy with the pictures, so here it is again, and just in time for pancake day AKA the best flipping day of the year.

As the child of hippies I grew up with lots of things that were “good for me”, from brown rice to wholemeal pasta. Some of those healthy options I still enjoy and some of which I run a mile from even now. Luckily pancakes is still an area where I enjoy a dose of bran, so my recipe uses partly wholemeal flour in order to up the nutty flavour and give a bit more bite. Feel free to switch up flours as you desire, and try using variations of buckwheat, spelt, or even rye. As long as the wet to dry proportions stay the same you’ll be flipping your way to delicious pancake success in no time at all.

As a pancake traditionalist I always have mine with lemon juice and a sprinkling of sugar, but Nutella and caramelised banana, or blueberries cooked with honey and vanilla, are also total winners in my humble opinion.

Best ever pancakes

  • 100g flour (50:50 white and wholemeal/spelt/buckwheat/rye etc)
  • 280ml milk (approx ½ pint)
  • 1 egg
  • A little sunflower oil for frying
  • Your choice of toppings – suggestions above!

To make the batter, combine all the dry ingredients in a bowl and whisk in the wet ingredients well, until frothy and lump free.

Store the batter in the fridge for at least one hour, but even better overnight, to allow it to thicken.

When your battery is chilled, remove it from the fridge and give it another whisk. It’s perfectly normal for it to separate a little, and if you use wholemeal flour, for it to go a bit grey in colour.

(Open a window!) Heat a seasoned pan on the hob. Give it a little lick of sunflower oil, and let it sit on the stove until starting to smoke a touch. Use a mug or a ladle to measure out a uniform quantity of batter, and add it to the pan. It should immediately bubble, showing that the pan is hot enough. Rotate the pan to spread it out evenly, and let it cook until the batter is no-longer visibly raw in the middle. Use a spatula to flip it over to cook the other side. You can get athletic here if you want to show off your flipping skills, but personally I never risk it.

If you want to enjoy a stack of pancakes, place your patties in a warm oven while you make more, otherwise enjoy as they come, with the topping of your choice.

The plate is by Iittala and is called ‘Kastehelmi’.

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