Our Easter Sunday morning special. This recipe makes enough biggish pancakes for 2-3 people. It can easily be doubled or trebled! The use of milk kefir instead of plain milk is really special, not only does it help the pancakes rise and have a fluffier texture, it also adds a yeasty delicious flavour which somehow reminds me of brioche. You can also use buttermilk or full cream milk with bicarb soda mixed in.
You will need:
1 large free range egg
2 tablespoons honey or maple syrup
(can be omitted for savoury pancakes) 3/4 cups milk kefir OR full cream milk
buttermilk with 1/2 teaspoon bicarb soda 1 cups plain flour mix (50/50 brown rice
+ tapioca flours)
1/2 cup buckwheat flour
2 teaspoons GF baking powder,
Pinch each ground vanilla bean
+ ground cinnamon
2 tablespoons melted butter
In a small bowl whisk together flour and baking powder. In a separate larger bowl beat egg and honey together with a fork – then alternate adding spoons of flour and milk in small amounts, whisking well between each. Stir in melted butter. The batter improves if it’s allowed to sit at room temperature
for 20 minutes before cooking – but it isn’t absolutely necessary. Spoon into a hot frypan on medium heat (add a little butter before if not using a non-stick pan) and flip over once bubbles appear all over.
Try adding 1/2 cup of grated carrot with extra ground cinnamon and nutmeg for a carrot-cake flavour... or 2 tablespoons finely chopped parsley or chives for a lovely green-flecked pancake to accompany cream cheese and smoked fish.
ABOUT the author
Emily Clare Sims is a farmer and mama to three young boys. Each day she looks for ways to notice beauty, contemplate her faith and savour the seasons...