Anna's Pancakes
60 mins
Serves 15 Pancakes
"Whether you are a sweet or savoury breakfast kind of person this versatile recipe will tick all the boxes. And you don’t just need to limit yourself to breakfast either. I love to roll savoury fillings in pancakes, just as you would for cannelloni, then bake with a sauce or a sprinkle of cheese for a lunch or dinner. I recommend using a cast iron pan for pancakes as the heat is more evenly dispersed, and cooks the pancakes more evenly.
It is essential to look after your cast iron pans. Here are a couple of tips. Never leave it sitting in a sink of water, always clean immediately after use, and dry and rub with oil before storing. This will keep your pan non-stick and last a lifetime." Anna Valentine
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
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Ingredients
- 2 Cups wholemeal spelt flour
- A pinch of salt
- 1 egg
- 2 Cups milk, plant-based or dairy
- 3/4 Cup water
- 4 Tbs butter, dairy or plant-based
Gluten-free and Vegan options
- 1 1/2 Cup sorghum or buckwheat flour or a mixture of both
- 1/3 Cup cornflour or potato flour (starch)
- 2 Tbs ground flax seeds mixed with 1/4 Cup water and left to absorb for 10 minutes (to replace the egg)
- 4 Tbs coconut oil, virgin or refined
Directions
- Gather your ingredients and measure the flour into a large bowl.
- Make a well in the centre and add the egg or flax egg, milk and water.
- Whisk together, gradually incorporating from the inside out, until smooth, then add two tablespoons of butter and whisk this through. Leave the batter to sit for 30 minutes.
- Heat a cast-iron pan and add a little butter, half a teaspoon at a time.
- When sizzling, add a ladle of the mixture into the pan and tip the pan around so the surface is completely covered.
- Loosen at the edges with a spatula and flip the pancake over when it’s golden on the first side, then cook the other side for another 30 seconds.
- Stack the pancakes on a plate.
- Repeat until all the mix is finished.
