After a lot of tossing and turning from
being woken at 5.30am we decided that sleep was futile and that the only
appropriate course of action was something delicious for breakfast to compensate.
The stocktake of the pantry didn’t yield great results; no eggs, bacon or
bread… not a wonderful start, but I did buy maple syrup the previous day so that
was inspiration for this stack of pancakes.
They were very easy and quick to prepare and I can guarantee that they will hit the spot when a breakfast indulgence is required. If you are still enjoying cow’s milk just supplement the milk and butter in the same quantities. Choose your pancake topping, my other favourite is the classic lemon juice and caster sugar. The recipe was adapted from Food 52. Enjoy
They were very easy and quick to prepare and I can guarantee that they will hit the spot when a breakfast indulgence is required. If you are still enjoying cow’s milk just supplement the milk and butter in the same quantities. Choose your pancake topping, my other favourite is the classic lemon juice and caster sugar. The recipe was adapted from Food 52. Enjoy
2 cups of plain flour
4 teaspoons of baking powder
1 ¾ cup of almond milk
¼ cup of dairy free spread, I used Nuttelex
2 eggs
1 tablespoon of sugar
1 teaspoon of vanilla extract
Teaspoon of salt
Maple syrup
½ pomegranate
In a mixing bowl beat the eggs, vanilla and
milk on high speed for two minutes until the mixture looks frothy. Sift all of
the dry ingredients and add them to the
milk mixture. On the lowest speed mix until you remove all the lumps. Carefully blend in the melted butter, try not to over mix.
Melt a tablespoon of butter in the pan on a
medium heat until the pan is hot. Use a soup ladle to pour in the pancake mix
to the pan. When bubbles appear flip the pancake and cook the other side. Pour
over maple syrup. Cut pomegranate in half and with a wooden spoon hit the skin to
release the seeds onto the pancakes.
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