I am a HUGE Davina McCall fan and have bought her sugar free cookbook, whilst I am not loving the idea of replacing sugar with just as calorific alternatives like honey, I am keen to try filling myself up with full fat creme fraiche as in this recipe, simply because it works.
I do occasionally manage to drag my butt out for a 5k run on a Sunday morning and on one such morning after my post run bath I thought I’d have a go at these beauties. They were supposed to be buckwheat pancakes but I couldn’t find buckwheat flour in either Tesco nor Waitrose, so had to settle instead for wholewheat rye flour. They were lovely, though I found the recipe itself rather sketchy. For example these monsters were 2 Tbsp’s each, in future I would do these 1 Tbsp each and have them slightly smaller. Also there was no direction regarding what kind of heat to use for the pan, I went for medium heat around 3 or 4 on my electric hob which goes up to 6.
- juice of 1/2 lemon
- 225g full-fat milk
- 1 egg
- 1 tsp vanilla extract
- 175g rye flour
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- pinch of cinnamon
- 1 tbsp soft butter or coconut oil – I used coconut oil
- Turn the oven on low, I think I went for 100 – 120 degrees (the same meringues)
- In a jug add the lemon juice to the milk and stand for 5 minutes and you’ve made sour milk which will give your pancakes a little rise / lift
- Add the egg and vanilla extract to the milk and whisk gently to break up the egg and combine
- Now to the dry ingredients; in a bowl combine all dry ingredients with a metal spoon. Make a well in the centre of the dry ingredients and pour in the wet. Mix to combine
- Melt the coconut oil in a non stick pan
- Add 3 Tbsp’s mixture to the pan separately, so they create three individual pancakes
- When the batter starts to set and slightly brown around the edges your pancakes are ready to turn
- When they are cooked, place on a baking tray in the oven and keep warm as you do the rest
- Serve with creme fraiche and blueberries as I did or perhaps maple syrup and bacon?