Tuesday, 19 March 2013

pancakes (breakfast)


In my home country Iceland we would not use the word pancakes for this recipe. We call these skonsur, a word that was probably borrowed from the English word scone. Actually, I had been experimenting with Amercian pancakes, as we refer to the thick ones, when this recipe was born. It was on a Sunday morning when I was simply too lazy to whisk egg whites that I looked at the scribble in my notebook and thought to myself that I could probably turn this into skonsur with some minor changes. And I did. We like having these on Sunday mornings. My husband and I eat them with cheese and organic jam but the children tend to grab the pure maple syrup (or agave) for a more sugary taste - and sticky fingers! American readers please note: 1½ cup = 375 ml, so you will need about two tablespoons more if using 400 ml milk.

PANCAKES (BREAKFAST)

INGREDIENTS

  • 325 g spelt flour (2½ cups)
  • 2 tablespoons organic raw cane sugar
  • 1 tablespoon agave syrup
  • 2-2½ teaspoon gluten free baking powder
  • ½ teaspoon fine sea salt
  • 2 large eggs
  • ± 400 ml milk/soy milk
  • 2½ tablespoons coconut oil

METHOD

  1. In a large bowl, whisk together the dry ingredients
  2. Make a well in the centre of the flour, break the eggs into it and whisk them lightly
  3. Add the milk slowly and whisk constantly and thoroughly until no lumps remain (I always use 400 ml milk)
  4. Add the agave and coconut oil and combine well (if the coconut oil is solid, place the jar in a bowl of hot water before use)
  5. Using a kitchen paper, smear the pan with a thin layer of oil and set the heat at medium-high (I use setting 6 of 9 for the first two pancakes and then I lower the heat to 5. When I find the surface of the pancakes becoming too dark, I lower the heat again and use setting 4 for the rest of the batter)
  6. Use a ladle to pour the batter into the pan in one go and use the bottom of the ladle to spread the batter evenly. How long it takes to cook depends on the heat and the consistency of the batter. When the surface is completely covered with bubbles it is time to flip the pancake. The other side needs less time to cook and when it is done, transfer it onto a plate. Stack the pancakes to keep them warm (from the batter I get about 12 pancakes)
  7. Serve the pancakes for breakfast with cheese and your favourite organic jam, or bring out the pure maple syrup (or agave), or whatever it is you like on your pancakes

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