Bread and Better

Bread and Better

Friday, 16 September 2016

One Cup Spelt Pancakes

I am absolutely RUBBISH at making pancakes. Doesn't matter if I'm making big fluffy American style ones, or thin crepes for shrove Tuesday, they always seem to turn out wonky, a little burnished and never looking like the 'perfect' ones I see all over Instagram. That's why I love these really simple one cup pancakes, because they are so quick and really hard to mess up.  I have used spelt flour in my recipe, for an added nutty flavour. These pancakes are a great carrier for both sweet and savoury flavours, I served mine with a sprinkling of granola and a greedy splodge of peanut butter. I just used a regular American cup measure to make my batter, but a builder's mug would work fine too (you just need the flour and the milk to be the same measure).

Makes 6-8 medium-large pancakes.

For the pancakes:
1 cup white spelt flour
1/2 teaspoon baking powder
pinch of salt
1 cup milk
l medium egg
rapeseed oil for frying

Place all the ingredients (except for the oil) into a large jug and whisk together until you get a smooth batter.
Add a small amount of oil to a large frying pan and place on to a medium-high heat.
Once the oil has heated up, add a ladle full of the batter (I made my pancakes quite large so just did one at a time) and fry the pancake for 2 minutes on each side.
Repeat until you have used all of your mixture.
These pancakes taste best served warm, straight from the pan.
Any unused batter will keep well in the fridge, for a day or so (just make sure to give it a good whisk before using). 

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