I have to admit, pancakes have become the highlight of my weekend. I love making these as an indulgent (yet relatively healthy) Sunday morning breakfast treat. Mr W finds it slightly amusing on how excited I can get knowing that these are going to be my breakfast.
It all started the week before Shrove Tuesday. It fell on Mr Ws fortnightly quiz night and I didn’t want to miss out on not having pancakes. But I didn’t want to have to make a full batch of batter and throw it away or buy pre-made ones (if I’m having pancakes on Shrove Tuesday, I want to be making them). I ended up doing a bit of googling on pancake recipes and came across this single serve recipe. Now, I followed this recipe to the letter (using wholemeal flour and half a mashed up banana instead of an egg as I didn’t have any in). I made them as a pancake dessert and served with fresh fruit and ice cream. Delicious!! I even gave the recipe to my sister to try and she enjoyed them as well (using plain flour and an egg). Our only issue was that they stuck slightly to the pan (not sure if that was an issue with our pans though. Still using a cheap favourite one from our uni days. Non-stick might not be so great now :S).
Now, after the success of these ones and the easiness of the recipe, I decided to try them for breakfast. I also thought I’d be brave and adapt the recipe slightly. With the dry ingredients I added a dash of cinnamon. I also stirred some fresh blueberries into the complete batter. Now, these did not cook as well. They turned in to mush. Not sure if it was the addition of the blueberries or that I needed to cook them for longer, but they didn’t look like pancakes. Still tasted great though. My next variation was the addition of chia seeds to the dry mix. Chia seeds have all those additional health benefits and you don’t really notice them in the cooked pancake. These didn’t cause any issues when I cooked the pancakes. Bonus.This morning I decided to combine both of these variations together to create some tasty blueberry pancakes. Instead of combining the blueberries into the batter, I added them to the top of the pancake as the first side was cooking. Success!! I keep the pancakes warm in the oven whilst I cook the rest. I normally get around four pancakes out of this batter. For me, I like to substitute the egg with half a mashed banana as it’s secretly adding some fruit into the pancake. I then slice the other half and use as a topping. I also find that the wholemeal flour adds a subtle nutty taste to the pancake. I have found that the pancakes are cooked to perfection when cooked for two minutes on each side. I also spray the pan with spray oil before cooking each pancake (this has resolved the sticking issue). For toppings I use sliced banana, berries (fresh or frozen defrosted), mixed seeds, flaked almonds and a drizzle of honey. Healthy indulgence! Below is the recipe I now follow.
- ¼ cup plain wholemeal flour
- 1 tsp baking powder
- 1/2 tbsp caster sugar
- Dash of cinnamon
- 1/2 tbsp chia seeds
- 1 tsp flavourless oil (I used rapeseed)
- ¼ cup milk (almond milk is tasty)
- 1/2 mashed banana
- Pinch of salt
- Place dry ingredients into a jug and mix.
- In a separate bowl (I just use a mug), whisk together the mashed banana, milk and oil until combined.
- Add the wet ingredients into the dry and stir until well combined.
- Lightly grease a non-stick fry pan with spray oil and heat to a medium temperature.
- Making this mixture in a jug will make it easier to portion out the batter – make this to your preferred size. I made 4 pancakes.
- Cook until bubbles form on surface. If you want to include any berries, scatter them on top of the pancake at this stage. Flip and cook the other side until lightly browned. I have found it takes 2 minutes on each side.
- Keep warm in an oven whilst you cook the rest.
- Serve with your choice of toppings.