Tuesday, 6 May 2014

American Style Pancakes... also known as drop scones, ssh. (Wheat Free)

Continuing the whole white spelt flour drought saga:

Today I rang Odlums, Doves Farm and Hildegard Health to ask where the Hell has all the white spelt flour gone and why hasn't it been available for the last 6 weeks. Every one of the lovely assistants on the phone replied with:

"I'm very sorry, but we've been having difficulty with the suppliers and we won't be getting any white spelt flour before the end of May."

Which got me thinking, what if your business relies on baking with white spelt flour? You've just lost over a month of business right there. I'm sure they all found other outlets... I hope at least.

So, anything that involves white flour is off the list for now so I've been eating a lot of wholemeal recently. Luckily, the wholemeal spelt flour that I buy is quite light and mild and you can get away with it to an extent in things like cake with a strong flavour (chocolate, coffee, toffee etc.) or bread products. Back to the business of the day!

I woke up this morning and got a hankering for some fluffy American style pancakes. This doesn't happen very often, but when it does I refer to a good old fashioned British classic, the drop scone. Because, I have discovered by comparing recipes, American style pancakes and drop scones are almost exactly the same recipe. The only difference is that pancakes have a little more raising agent.

The trick to making nice fluffy pancakes is the heat of the pan. You want it about a medium heat: too hot and the pancakes will get too crusty on the outside but won't cook through the middle, leading to crunchy soggy pancakes. Too cold and the pancakes will take too long on the pan and dry out. The first pancake or two may have to be sacrificed to getting the pan the right temperature.

These should be enjoyed with a little pat of butter (real butter, seriously) and a drizzling of maple syrup, golden syrup, honey or agave nectar; basically anything sweet and runny.

☑ Soya (check for soya lecithin)
☑ Yeast
☑ Wheat

☒ Gluten
☒ Dairy (use ingredients in italics for a dairy-free version)
☒ Eggs
☒ Refined sugar products
☒ Cocoa products

  • 3 ounces (85 grammes) spelt flour
  • 1 ounce (30 grammes) cornflour
  • 1 tablespoon caster sugar
  • Pinch of salt
  • 1 teaspoon (5 millilitres) baking powder
  • 1 medium egg 
  • 4 fluid ounces (120 millilitres) milk

  • Heat a heavy frying pan or griddle on a medium flame and brush with a little sunflower or vegetable oil.
  • In a mixing bowl, or large jug with a spout, sieve the flours, sugar, baking powder and salt. Make a well in the middle.
  • Add the egg and using a fork mix the egg, gradually bringing in flour from the sides of the well.
  • Gradually pour in the milk and mix thoroughly until all the flour has just disappeared. Don't be too vigorous, but be thorough.
  • Once the pan has heated, pour little puddles of pancake mixture onto the pan. Don't go mad because it does spread a bit even when you've finished pouring.
  • Cook until the edges have set and when bubbles burst on the surface they stay burst, as in they don't fill up with wet batter. This should take about 2 minutes if the pan is right.
  • Flip and cook for another 2 minutes on the other side. Both sides should be a lovely golden brown colour.
  • Pile the pancakes on a plate as you go, keeping them covered with a clean tea towel, this way the steam will keep them nice and supple. Serve as suggested or however you like.

These are a nice carb fest first thing in the morning, but enjoy sparingly. These keep nicely in an airtight container for a few days.


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