Updated: Feb 15
Soft, chewy, airy and soooo delicious..........
we’re a family of 4, but I always make a bigger batch as it is so delicious that it's never enough ;)
500ml full fat milk
7g. dried yeast or 20g. fresh yeast if you have
Mix of 250g plain flour and 250g wholegrain spelt flour (or you can use 500g of plain flour if you don’t want to mix)
Pinch of salt
4 table spoons of sugar
3 free range/organic eggs
raw organic Honey to serve
organic raisins or sultanas (optional)
1. Warm the milk a little, just to make it lukewarm, a bit warmer then body temperature and add butter to it, stir until butter is melted.Transfer it to a large mixing bowl as you will make a batter here.
2. In a separate small bowl put dried yeast and pour a teaspoon of warm milk on top and stir until it dissolves. Leave to stand for 10-15min. until yeast will start to become live and you’ll see some bubbles forming. You will also start feeling yeast smell.
If you’re using fresh yeast, then mash it gently with the back of the spoon with 0.5 tea spoon of sugar and a few table spoons of warm water.
3. Beat the eggs with sugar and salt and pour into warm milk, mix it through and add live yeast mixture.
5. Then add flour and mix well gently until all batter becomes even and smooth.
6. Cover the bowl with damp tea towel and leave somewhere warm for at least an hour. Temperature should over 23°C. if you do not have such warm spot in your house, then preheat the oven to 50°C, switch it off and place a bowl with batter. After and hour or so it should rise, become soft and airy, if not, keep it to rise for longer and keep checking when it's doubled in size.
7. If you're adding sultanas or raisins, stir them in, cover the batter and leave to rise again for an hour or until bubbly as after stirring raisins in, the dough will become flatter again.
and second rise gives better flavour.
9. after second rise it's time to fry: low heat, hot frying pan, a little oil or without the oil if you have a good non-stick pan. Make sure you flame is quite low, otherwise pancakes will burn on the outside and will be raw in the middle as batter is quite chewy.
Enjoy it with organic HONEY and berries.
· It takes some time to get these pancakes on the plate, so most of the time I make the batter a day before and after it’s final rising, I put it in the fridge for the next day. It then has a bit stronger yeast flavour, but we love it.
Hope you will LOVE it too.
Please post your pancake picture and tag cookandbakestore