Monday, September 21, 2009

Big-A** Fluffy Pancakes

Hardly a weekend goes by in this family without an appearance of these babies. The original recipe is Nigella. I have taken the most fattening element away (melted butter in the batter) and replaced the run of the mill flour with whole grain spelt flour (including the germ). They are still excellent. I dare say a cup of thawed frozen blueberries would be an excellent variation!

225 grams flour
1 tablespoon baking powder
1 tsp sugar
pinch of salt
3 deciliters milk
2 eggs.

Mix the first four (dry) ingredients together in one bowl. Then thoroughly mix the egg and milk together before adding to the dry ingredients. I use a medium heat teflon frying pan for this, no oil or butter, just dry. Pour your batter into appropriated sized splotches and wait until they are bubbly to flip. They'll need a little less time on the other side. Enjoy however you like. My fav is with blueberry maple syrup (NOT Aunt Jemima) and fresh cut up fruit.

2 comments:

June said...

Yummy, I love nice thick pancakes, I also love the thin danish pancakes. But the ones I make always turn out not so good. I once used buttermilk for the pancakes and it was one of the few times it turned out delish.

Jennie said...

You could definitely use buttermilk in lieu of the regular stuff here. May just do that this weekend myself!