It’s that time of year again, albeit slightly earlier this year, Pancake Tuesday.
It’s changed somewhat since I was a child, way, way back then (as my children seem to think!) we only had pancakes on Pancake Tuesday, except they weren’t pancakes as we know them now, they were more like what we call crepes. Now we have pancakes, not crepes, almost every weekend, and we have them for breakfast of course. Not after dinner with ice cream chocolate spread. When did the chocolate spread phase come in? I wasn’t a fan of pancakes as a child so that intro completely passed me by, but way back then in the 80’s we were only offered lemon juice and sugar…oh my poor teeth!
Anyway, enough waffling…..I know, I know…..here’s this years recipe.
Wholemeal Buttermilk Pancakes
200g Stoneground Wholemeal Flour
50g Oat Flour
2tsp Baking Powder
1 Tbsp Honey
2 Large Eggs
2 Tbsp Rapeseed Oil
1 tsp Vanilla Extract
Extra rapeseed oil for cooking
- In a large bowl mix together the wholemeal flour, oat flour and baking powder.
- In a seperate bowl whisk the wet ingredients together.
- Make a well in the centre of the flours and pour in the liquid. Whisk well to form your pancake batter.
- Heat a small amount of rapeseed oil in a pan and add batter to the pan (I use a 1/4 cup to measure) when bubbles appear, flip the pancake over and cook on the other side.
- Continue until you have used all the batter.
These are delicious served with a drizzle of maple syrup or honey and sliced banana. I also think they are delicious with greek yoghurt and blueberries too. The children roll them up and bring them in their lunchboxes for their morning snack too.
How do you like your pancakes?