recently i’ve been hot on pancakes, been thinking about eating ’em, been thinking about making ’em…i made 2 different recipes lately, one from a friend who got the recipe from a friend’s helper & she named it “Rosita’s Pancakes” (after the helper’s name) which i think it sounds really nice! the other is from a recipe book i borrowed from the library, i like it because it sounds healthy!
185g self-raising flour
1 tsp baking powder
1 tsp cream of tartar
2 tsp sugar
a pinch of salt
2 eggs, beaten
60g margarine/butter, melted
1. Sift flour. Add baking powder, cream of tartar, sugar & salt into a big bowl & make a well in the center.
2. Mix egg, milk, butter. Then pour into well.
3. Whisk to form a smooth batter.
4. Cover bowl with clingwrap & set aside for 20mins.
5. Heat pan to medium-low. For each pancake, drop 1-2 tablespoonfuls of the batter onto the pan to let it spread.
6. Cook for 2mins & flip when bubbles appear on the surface pop and the undersides are slightly browned. Cook the other side of the pancakes for 1-2 mins until lightly browned.
7. Serve with honey or maple syrup
*forgot to take photos, they were so moist, warm, yummy & were quickly snapped up!
325g spelt flour
1 tbsp baking powder
1/2 tsp salt
1 egg, beaten
350ml rice milk, extra if needed
2 tbsp olive oil
1. In a small bowl, mix together the flour, baking powder & salt. In a medium bowl, whisk together the egg, rice milk & olive oil. Pour the dry mixture into the wet ingredients & whisk until smooth.
2. Instructions same as the previous recipe steps 5-7.
i love pancakes with bananas & blueberries, esp. the sweet caramelised bananas! you can use strawberries too but too sourish for my liking. so if u’re using fruits, u can add to the batter. for the spelt pancakes, i didn’t have rice milk, so i used fresh milk, it turned out a lil too thick & i had to keep adding milk to thin out the batter. I’ll definitely try this recipe again with rice milk ready at hand.
well, it was a lil’ dry compared to Rosita’s pancakes but still a hit with the 2 boys in my house! the spelt flour smelt great & the pancakes smelt very healthy! both recipes suitable for kids above 1 year old. You can refrigerate the batter for up to 2 days, the cooked pancakes for up to 3 days.
*extra info: spelt is an ancient grain related to wheat. it offers a broader spectrum of nutrients than hybridized wheat & people who are allergic to wheat can often eat spelt instead.