With just so much love for pancakes in my heart, I bring you these lovelies for your weekend plate.
I hold particular affection for these pan cakes, my most recent creation. We are rather obsessed with them in my house. In fact I like to keep a supply of these delicious discs in the freezer for when mid-week pancake cravings strike – just defrost them for 10 minutes on the counter and then pop in the toaster! Suddenly Tuesday will feel like Sunday.
This recipe calls for a dash of wholegrain flour and crunchy seeds for wholesome nourishment, a glug of requisite buttermilk (an ingredient required by pancake law) and a grounding drizzle of browned butter. Obsessed much?
I love the promise a plate of pancakes brings…the assurance of an auspicious day. This buttermilk seed stack will make you slow down, savouring the tender bites while curled up in a chair, pleasantly and peacefully turning the pages of a book.
To pancake and read is one of my most favourite weekend activities…
Buttermilk Seed Pancakes
Makes 8 pancakes (freeze leftovers individually in plastic wrap & then defrost briefly before heating in the toaster)
2/3 cup Wholemeal Flour
1/3 cup Plain Flour
1/2 tablespoon Sunflower Seeds
1/2 tablespoon Pepitas
3/4 tablespoon Poppy Seeds
1/2 teaspoon Salt
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 tablespoon Brown Sugar
1 cup Buttermilk
1/2 teaspoon Vanilla Extract
2 tablespoons Browned Butter
1. To make your browned butter, heat a chunk of unsalted butter in a small saucepan over medium heat. When the sound of the butter crackling slows down it will begin to brown. Watch carefully and when fragrant and nutty and nicely browned remove it from the heat (if bordering on too brown pour it into a small bowl, otherwise I just leave it in the pan to cool).
2. Whisk the flours, seeds, salt, baking powder and soda and sugar together in a large mixing bowl.
3. Whisk the eggs in a medium mixing bowl. Add the buttermilk, vanilla and 2 tablespoons of browned butter and stir to combine.
4. Fold the wet ingredients through the dry ingredients until just combined (do not over-mix).
6. Cook your pancakes by heating a non-stick pan over low-medium heat with a drizzle of remaining browned butter. Test that the pan is hot by flicking water on the pan (if it dances, it’s ready) then cook your pancakes by scooping 1/4 cup of the mixture at a time (I use two pans at a time). Cook for 2-3 minutes until golden brown. Flip and then cook for a further ~2-3 minutes until golden brown and cooked through.
7. Serve your pancakes with berries and a generous drizzle of maple syrup. They’re also lovely with some Greek yoghurt.