Tuesday, 8 March 2011

pancake day without the pounds

I love fluffy American pancakes, who doesn't? They're so filling and yet strangely uplifting that one is never really enough. Here's my version of those feel-good delights, which are great fun to make with the kids.

Also, if you don't already have wholemeal plain flour in your pantry don't worry, use plain flour and just remember to buy some next time you go grocery shopping - it really does make all the difference to the whole family.



100g plain wholemeal flour
30g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons honey (or maple syrup, or half and half)
140ml soya milk (or buttermilk or semi skimmed milk, whichever you prefer!)
1 large egg
1 tablespoon rapeseed oil (or olive oil)


Sift the flours, baking powder, and salt together in a bowl. In separate jug or bowl beat the egg, and then whisk in the milk, honey and oil.

Heat a non-stick pan and brush with a little oil. Then, using a small ladle, pour the batter onto the pan (you should be able to get three small pancakes in at the same time). To avoid the pancakes getting cold, place a warm plate in the oven and keep the pancakes in there until the rest are ready.

Serve with maple syrup and fruit... and maybe even a little whipped cream for a more indulgent breakfast. Milk chocolate drops sprinkled on top are also a favourite with kids!

* Wholemeal / wholewheat flour contains more nutrients than white plain flour, which extracts around 60% of the nutrients when bleached, including bran, which is very important for the body as it contains vitamins B1, B2, B3 and folic acid, calcium, phosphorous, zinc, copper and iron - that's a whole load of vitamins! The fiber in wholemeal can also help maintain a healthy body weight.
* Honey has numerous health benefits, including acting as an antioxidant, anti-bacterial agent and can give a boost to the immune system.

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