My daughters' favourite start to the day are pancakes. that said I'm yet to find someone who doesn't like these lovely golden frisbees smothered in honey and a good squeeze of lemon.
Author: Delia Smith
Recipe type: Breakfast
Serves: 15-20 pancakes
- 220g/8oz plain unrefined flour (is use wholemeal or brown rice)
- pinch sea salt
- 4 large free range eggs
- 400ml/14 fl oz almond/soya milk
- 150ml/6 fl oz water
- 100g/4oz organic butter, diced into small cubes (optional, for super healthy pancakes you can omit the butter from the recipe and use coconut oil for frying.)
- Sift the flour into a large mixing bowl add the salt
- Make a well i the middle and add the eggs
- Whisk in the eggs, ideally with an electric hand whisk, scrape all the mixture from the sides and base of the bowl to ensure it is all incorporated.
- You will quickly get a thick paste at this stage continue to whisk and add the milk it small quantities followed by the water, until you have a smooth batter
- Melt 1 or 2 cubes of butter in a pancake pan (they really make a difference) on a high heat, once melted reduce the heat to medium and spoon ½ a ladle of the batter into the pan.
- The pancake should take only 30 seconds or so to cook then using a palette knife or fish slice flip the pancake over give the underside another 15 seconds then slide onto a warm waiting plate.
- Continue until all your pancake batter is used, stacking the pancakes one on top of the other
- Serve at once with plenty of lemon wedges, raw honey, organic maple syrup, xylitol/stevia and some fresh berries.