Hello and top o' the morning to you! Had a good start to your week? I hope so! Either which way, pancakes always make you feel pretty spiffing, don't they? Have you tried adding different seeds to the batter and see what happens? They add a bit of crunch as well as flavour, which - let's be honest - isn't a bad thing!
Originally, sesame seeds were used in this recipe I found, but I only had sunflower seeds so I used them instead, and it worked a treat!
For the pancake batter:
5 heaped tbsp wholemeal or gluten-free flour
1/2 cup milk (125ml)
1 tsp oil such as sunflower or rapeseed
1 tbsp syrup (maple, agave etc) plus more to serve
Juice of 1/2 lime (or lemon)
2 tbsp sunflower or sesame seeds
1 tbsp oil (neutral, like sunflower oil)
- Start by mixing together the ingredients for the pancakes, and leave to set for about 5 minutes.
- In the meantime, squeeze out the citrus juice into a small bowl, slice the bananans - and dip them into the juice. Make sure it is all coated slightly, and set aside.
- Now, heat 1 tbsp oil in a pan and add 1 tbsp of the seeds in, lightly toast for about a minute, before pouring half of the pancake batter over it, using a ladle. Swish the frying pan around a few times so that the whole bottom is coated and the edges are even. Cook until you can see it is cooked through (when the batter is set in the middle), this should take 3-4 minutes. Flip over and fry until slightly golden. Repeat with the remaining half.
- When the pancakes are done, simply serve with the citrus banana, fold over and douse with 1 tbsp syrup each, and enjoy!
On another note, the other day when I was at some friends' for a clothes-swap (so much fun! Ever done it?), I got a jar of homemade chutney! (you know who you are!)
I have already demolished half of the jar-ful of the chutney, and it was delicious! Especially with a bit of cheese. But check out the beautiful colour!
Presents like these really make me warm and fuzzy inside!
Have a lovely Monday - and practice making pancakes for the National Pancake Day, less than a month to go! x
Friske Vegetarisk Oppskrifter, p. 212