Ingredients
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½ Lemon Juice
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225 ml whole Milk
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1 Egg
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½ Vanilla Pod
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175 g wholewheat Spelt Flour
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1 tsp Baking Powder
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¼ tsp Baking Soda
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pinch of Cinnamon
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1 tbsp soft Butter
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Blueberries
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Cream
Directions
Traditional American pancakes are made with buttermilk, which gives them that lovely fluffiness. But I’ve discovered that if, like me, you don’t always have buttermilk in the fridge, you can get the same effect by souring ordinary milk with a dash of lemon. It thickens the milk and the pancakes work a treat. Keep the pancakes warm in a low oven while you make a stack, then serve them with bacon and maple syrup for a USA vibe, or with blueberries and crème fraiche to stay sugar-free.
Steps
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1
Done
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Turn the oven on and set it very low – about 140°C/120°C Fan/Gas 1 to keep the pancakes warm as you make them. |
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2
Done
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Add the lemon juice to the milk and stir well. Leave the mixture to stand for 5 minutes or so until it has thickened you’ve just made some buttermilk! This hint of sourness makes the pancakes lighter and fluffier. |
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3
Done
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Lightly beat the egg and add it to the buttermilk along with the vanilla seeds just split the pod and scrape the seeds out into the mixture with your thumb. |
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4
Done
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Put the flour in a large bowl and whisk in the baking powder, bicarbonate of soda and cinnamon. Make a well in the middle and gradually stir in the buttermilk and egg mixture, making sure the batter is as lump free as possible. |
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5
Done
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Melt the butter or coconut oil in a large frying pan, then tip the melted fat into the batter and stir well. Wipe the inside of the frying pan with a piece of kitchen towel. |
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6
Done
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Place the frying pan on the heat and add a few blobs of the batter, keeping them well spaced; roughly 2 tablespoons per pancake should be about right. Cook the pancakes on one side until you can see the batter starting to set around the edges, then flip them over the underside should have browned nicely. Cook the pancakes for another couple of minutes. |
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7
Done
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Keep the pancakes warm in the oven while you make the rest, then serve in a stack with blueberries and crème fraiche if you like. |
