Another food packed weekend started off this morning with some simple yet healthy breakfast of wholemeal lemon pancakes topped off with fresh apples and some home-made honey from France. It has been a while since I last made pancakes using Nil’s frying pan and mind you, that little contraption has been scarred to the point where sometimes it’s frustrating trying to get it to fry without having stuff stick on it.
I did read somewhere that more often than not, the first pancake is a sacrificial one – especially if your pan is a NOT a non-stick. First pancakes are often used to test whether the right heat and conditions of the pan (oiled, etc) has been achieved, resulting in either burnt pancakes or “broken” pancakes that will be discarded. It was no different from what I did today – I knew the first try would be pointless.
After that however, it was all smooth sailing. It was my first try with wholemeal flour and I’m pretty surprised with the outcome (I think I’ll start using wholemeal for most of my flour-based goods!). So was Nil actually…
Wholemeal lemon pancakes
3 parts* of semi-white flour
1 part of wholemeal flour
Milk – a good dose!
1-2 tsp baking powder
Salt and sugar
Zest from one lemon
Lemon juice (just a little will do)
- Mix all the dry ingredients in a separate bowl, leaving out the zest from the lemon. In another bowl, mix the egg and milk.
- Using a whisk, slowly pour in the dry ingredients. Add in more milk if the batter is too thick. The batter should be thick but not too runny.
- Add in the zest and lemon juice, and mix well.
- Heat and coat the frying pan with some oil (butter burns faster). Using a ladle, spoon some mixture into the pan and thin out. Wait until bubbles form in the middle before turning the pancake.
- When browned, remove and place somewhere to cool. Do not stack pancakes together as the steam will turn them soggy. Lay them out in a row on a pan or paper towel to cool instead.
- If possible, serve warm with honey, fresh fruit and/or butter on the side.
* I had to use an espresso cup to measure out the dry ingredients so “parts” is a safer descriptive!