Monday, 18 September 2017

the fluffiest pancakes ever, and 'as american as apple pie'

hello world. i've been wanting to share this ever since i posted it up on instagram, because SERIOUSLY these are the most fluffy pancakes ever, and i realise now why they are called pan-"cakes", because these were actually like a cake when you ate them. perhaps i've been making pancakes wrongly, or perhaps my other pancakes need rebranding? anyhow, i needed to share these with you...

i switched the original recipe up a little to make them dairy free so my little one could eat them with me, and i added in some healthier grains and then stuck to the original method. i might tweak these even more as time goes on (because well, the food blogger inside of me wants to), but they're darn near perfect as they are.

the original recipe comes from this book, written by Phillip Stephen Schulz, published in 1990 - and it is an outstanding book for anyone who wants to get to grips with everyday American classics. i've had it for a while, and it's frequently used. and i'll tell you why...

the way the book is written is to tackle the "big" dishes in sections, taking each one and explaining the history, and then giving 5 to 10 variations on the dish. i love it! it means if i want to look for pancakes i'll get banana pancakes, classic breakfast pancakes, lace cakes, Wichita vanilla oat cakes, heavenly hots, New York potato pancakes and stuffed flannels. and each recipe i've tried from this book delivers, every time.

so the other day, i wanted pancakes. i wanted pancakes bad. and not just my regular crepe style things. no, i wanted fluffy. so i thought of the best country for fluffy pancakes, and i thought of my american cookbook and i went in search of a recipe. (arguably the Japanese make pretty darn fluffy pancakes, so i'll need a similar recipe book for Japanese cooking, any suggestions?)

and this is the level of fluffiness i achieved! it turns out it's really all about whisking the egg whites and about having the right consistency to the batter so it doesn't spread as you ladle it into the pan.

the fluffiest spelt pancakes ever
makes about 12 pancakes

2 eggs, separated
1Tbsp maple syrup
1 cup soy yoghurt, mixed with 1dsp apple cider vinegar or lemon to make "buttermilk"
2Tbsp melted coconut oil
1/2 cup spelt flour
1/2 cup rye flour
1 tsp baking soda

1. beat the egg yolks with the maple syrup until light.
2. whisk in the "buttermilk", coconut oil, flours and baking soda.
3. beat the egg whites until stiff, then fold into the batter. use either a whisk or a flat spatula and go slowly - if you keep "folding" it will eventually combine, and just as it does it's ready to cook.
4. heat a flat-based, non-stick pan. pour in the batter and cook for about 2 minutes before flipping and lightly browning the other side. keep warm in a low oven whilst you a flipping the other pancakes.
5. enjoy warm with your favourite toppings!

so there you have it! i hope you enjoy these as much as i did.

currently listening to: the get your greens and urban gardening with Jill Volat episode of the Earth To Us podcast

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