I make pancakes nearly every weekend. I just love them. As it’s pancake day, I thought I’d share one of my recipes with you. It’s an adaptation of Alison Holst’s oaty pancake recipe from Meals Without Meat (well out of print but available second hand here and highly recommended for easy, everyday vegetarian food).
A while back Dove’s Farm sent me some of their Heritage Wheat Flour for review. I’ve tried it in a few things now and I think it’s particularly good in cakes, even as a replacement for white flour. In fact the possibilities are limitless, I keep thinking of things I want to make with it like carrot cake, apple cake, wholemeal cheese scones…
Back to pancakes. Give this a go. The oats add a slightly nutty wholesomeness to the pancakes, while the buttermilk makes them fluffier than you’d expect. Packed with nutrients, yet you’d never know once it’s topped with a knob of butter and decent glug of maple syrup.
Wholemeal oaty pancakes
1/2 cup oats
1/2 cup Organic Heritage Wholemeal Flour
1/2 tsp baking soda
1/2 tsp baking powder
1 large organic egg
3/4 cup buttermilk
1 tablespoon of butter, melted
Mix the dry ingredients together, mix the wet ingredients together, then lightly mix the wet ingredients into the dry. At this point you can let it stand for up to half and hour to let the buttermilk and baking soda do its thing. The batter should be fairly thick but still slightly runny.
Heat up a frying pan to medium-hot and melt a knob of butter (the more butter, the crunchier the edges). Spoon a ladle of batter into the pan and spread into a smallish circle. Wait for the bubbles to rise, flip and cook for another minute or so on the other side.