I'm quite enjoying this 'feature' of the blog - certainly having a schedule makes me much more conscious of needing to do it, to find a meal to photograph, and to work on my photography skills. Unfortunately, it coming into winter here, the days are getting shorter and darker, so the lighting of the photos is usually pretty crummy.
This week, I wanted to share a recipe that gets used a lot in our house. We have a sunday morning ritual, where Nic makes pancakes, and then we watch Grey's Anatomy. We've modified a few versions of a pancake mix to be vaguely more healthy, so that we can then load it up with maple syrup and cancel out any health savings we made. Logical, right?
Prep time: Maybe 10 mins. Cooking: About 15-20, depending on how many you make.
This recipe makes about 5-6 pancakes (depending on the size you make them) and we find that two each for breakfast is MORE than enough, but a lovely little indulgence at the same time.
Enjoy! As always, feel free to add or remove bits and pieces as you prefer- our recipe originally had sugar in but doesn't any more (syrup is sweet enough), but you may want to cut down on syrup and therefore add a little raw sugar to the mix.
Add your dry ingredients to a bowl. The little black things you can see aren't poppy seeds, they're Chia seeds and you don't notice them at all in the pancakes (and if you can get additional nutrition in without consequence, why not!?).
For this installment, lovely Nic is doing our cooking, while Mallei waits hopefully below. Make a well in your dry mix and add two eggs, stirring them in, and then yoghurt.
Adding cinnamon and nutmeg to the mix- it's a bit thick at this point and will be thinned out with a bit of soy milk.
Stop! Kitten break.
Here it is! Flipped, with raspberries. They look a little burnt but don't stress. You can't taste it.
Unless they are burnt.
Don't cook them so long that they burn.
Try not to spill maple syrup all over yourself (I usually do.)
Somewhat healthy raspberry pancakes.
- 1/2-3/4 cup of both wholemeal self-raising and white self-raising flour.
- 1-2 tblsp Chia seeds
- 1/2 cup brown sugar (if desired)
- 2 med-large free range eggs (or substitute)
- 3 tbsp apple sauce (unsweetened)
- 3-4 large tbsp natural yoghurt.
- "Two big glugs" of non-cows milk until slightly runny.
- Cinnamon/nutmeg as desired.
- 1/2 cup (approx) raspberries.
- We also used to add oats.
Mix dry ingredients and add sugar if you're using it.
Make a well, add eggs and stir through.
Add apple sauce, stir.
Add yoghurt, stir.
Add milk until mix falls off the spoon, but isn't watery or too liquidy.
Heat pan over low heat. If using non-stick, don't bother with butter/oil. Take about 1 cup of the mix in a scoop and pour onto pan. Drop 4-5 raspberries on pancake.
When bubbles appear at the edge, flip and wait.
Serve with more raspberries (any you didn't use!) and maple syrup.