This recipe is made for days off.
For example mine, today.
I’ve had a busy few weeks of food shoots, making a few cakes to order and staying away at friends in London, so it’s actually really nice to wake up late, mosey on down to the kitchen and spend the morning making something yummy and having a little potter about the garden.
Sometimes it’s the little things, huh?
I’ve also been having a little sort through a few kitchen utensils that I managed to salvage from my grandmother’s kitchen. She loved cooking, just like me. Using her beautifully looked after equipment really reminds me of my sister and I being at her knee, watching her make pastry on a Sunday morning. It’s so nice to be using them again after years of them being stuck in drawers. This weekend, I made a huge two tiered chocolate cake using just her little manual yellow hand whisk after finding my electric one was kaput, and bloody hell, she was stronger than I thought! What a work out that was. But somehow, there was a lot more love in that cake!
I made these this morning for my mum and I.
I decided to use spelt flour because it’s a fraction more healthy than regular flour, and I love the nutty flavour. These would also be great with wholemeal or buckwheat flour, and classic old plain flour too.
Although the lemon glaze really freshens them up, these would also be amazing with maple syrup or honey. The chopped fruit looks so pretty arranged on top, or try jam or bacon.
I got four (huge) pancakes out of this mix, and they make the perfect weekend brunch. Try adding blueberries to the mix too. Pop the cooked pancakes into a warm oven whilst you make the others. If you like, you can make this mixture the night before and place in the fridge ready for the morning.
To serve two, you will need
For the pancakes
3 large tbsp spelt flour
1 egg, beaten
100(ish)ml whole milk
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp cinnamon
Vegetable oil to fry
For the glaze
3 tbsp icing sugar
juice of one lemon
A mix of chopped fruit such as strawberries, bananas, blueberries, plums and cherries
Handful of flaked almonds
Place the flour, baking powder, bicarb and cinnamon in a bowl and mix to combine. Add the beaten egg and stir until well incorporated. Add the milk a few drops at a time until you have a good dropping constancy, making sure it’s nice and thick.
Heat a pan and add some oil, making sure it’s hot.
Scoop about tablespoon and a half (depending on how big you like your pancakes) of the mixture into the pan, using a mini palette knife to spread into a circular shape. Fry for about 2-3 mins, then carefully flip using a spatular, and fry for another 2-3 mins on the other side.
Pop these ones into the oven whilst you repeat until you get your desired amount.
To make the glaze, simply add the icing sugar to a small bowl, squeeze the lemon over the top and mix vigorously to get rid of any lumps.
To assemble, stack the pancakes in the middle of the plate and pour over your glaze. Add your fruit and nuts, and zest a lemon over the top. Enjoy!