spicy fluffy pancakes


5oz plain flour / 3 oz wholemeal flour / 2 level tbsp wheat bran / 1 tbsp baking powder / 1/4 tsp salt / 1 tsp nutmeg / 1 tsp cinnamon* / 12 fl oz skimmed milk / 3 eggs / 2 tbsp veg oil / 2 tbsp sweetener / 1.5 tsp vanilla essence / fruit of your choice / yoghurt of your choice
* feel free to substitute the nutmeg/cinnamon for 2 tsp of mixed spice or other spices of your choice. Cardamon may be a good one, for example, if you wished to eat your pancakes with tinned drained mandarin chunks. you may wish to leave out the vanilla essence if it doesn’t go with your chosen spice. This recipe is a great one for experimentation!
1. combine the plain flour, wholemeal flour, bran, baking powder and spices in a largeish bowl.

2. in another bowl, combine the milk, eggs, oil, sweetener and vanilla essence with a fork or a handmixer (something to get the air in!).

3. pour the liquid over the flour mix and whisk with your fork, balloon whisk or handmixer till the mix is smooth.

4. heat a large nonstick pan (if you’re not confident about the nonstick, use a couple pancakes being cookedsquirts of lowfat cooking spray) to a low-medium heat (i used my cast iron fry pan) and spoon some of the batter onto the pan. You can opt for large pancakes (use a soup ladle) or small individual pancakes – use a large serving spoon – which is what i did. Wait till you see lil bubbles on the top of each pancake and the sides are turning a bit solid, (a couple minutes) then slide either a fishslice or a metal spatula to carefully lift the pancake, peer underneath, and if its brown, flip it over to the otherside. then cook for another minute or so.

5. serve with a selection of fruit with some yoghurt ontop. Maybe drizzle with some pancakes and fruithoney, or puree some other fruit to make a coulis and drizzle that ontop. Good combinations include: strawberries with a strawberry coulis combined with strawberry yoghurt (or a raspberry one for that matter); orange/mandarin pieces with cardamon flavoured pancakes, lots of honey, and some plain yoghurt; stewed rhubarb with an orange flavoured yoghurt, again with cardamon pancakes or even powdered ginger ones.

The great thing is that these can be frozen – in a single layer on a baking sheet, then put into bags once frozen (so they don’t stick together). To defrost, pop into the toaster or microwave and enjoy with fruit – so feel free to make some extra!! This recipe will make about 16 small pancakes.


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