Sunday in our house is an excuse for making pancakes for breakfast. My son loves having a dollop of poached fruits on top, and takes umbrage if there isn’t enough poaching liquid to drown his pancake in.
I use whatever fruit I have in the house, strawberries, mandarins, blueberries, apples; I poach the fruit first, it only needs a few minutes with a tablespoon of sugar, this allows me time to cool it down before my little boy tries to gobble it down!
The essential ingredient for pancake making is a crepe pan, I have tried for years without one, with disastrous results, now I get great looking pancakes every time!
I prefer the ranch style pancakes, you can find the recipe below.
- strawberries, mandarin, blueberries, apples (whatever you have)
- enough water to just cover the fruit (this creates enough sauce to go over the pancakes – but you could use less)
- 1 tablespoon of organic sugar – just to take the acidity out
- 1 ripe banana mashed
- 1 teaspoon of vanilla extract
- 1 tablespoon of canola oil to go into the batter
- and a little bit more to cook the pancakes
- 1/2 cup of soy milk
- 1/4 cup of water
- 2 tablespoons of organic sugar
- 1 teaspoon of baking powder
- pinch of salt
- 1 3/4 cups of buckwheat flour
- 1/4 cup of brown rice flour
Mix dry ingredients together, add the wet ingredients, mix. The batter should be a medium consistency – not too runny. If it’s looking runny add a little bit more flour, if looking stiff add a bit more water.
Heat up your pan, lightly grease the surface (I use an angled, cake-icing metal spatula to smear a light coating of oil over the top), dollop the batter on the to the pan and move pan around until a round(ish) shape is achieved, allow bubbles to come to the surface of the pancake (check and see it isn’t getting too brown), then flip over and cook the other side.
You can serve the pancakes with just a squeeze of lemon and a dust of icing sugar, or with the poached fruit suggestion above. Happy Sunday!
This recipe is linked to Allergy Free Wednesdays