I am sure you do not want to wake up early – which is totally wrong (to wake up late, that is) when you have a recipe like that to eat and prepare you for work (or a lazy Sunday)
Our recipe today is a fluffy pancake however it has a twist: we use Wildflower honey instead of maple syrup.
- 135g plain flower (but you can use whole grain flower)
- 1tsp baking sugar
- 1/2tsp brown sugar
- 130ml low fat milk
- 1 large egg
- 2 tbsp of olive oil, and have a bottle next to you to be used for cooking
- Serve with Wildflower honey
1. Add the flour, the baking powder, the salt and the brown sugar into a large bowl and mix them well so that the ingedients are evenly spread.
2. In another bowl, whisk together the milk and the egg.
3. Warm the olive oil but not too much (not to reach smoke point)
4. Pour the milk mixture into the bowl where the flour,baking powder the sale and the brown sugar are – and whisk until the mixture is soft and smooth. Make sure there are no lumps. Leave stand for 5 minutes.
5. Heat a non-stick frying pan over maximum heat and then lower to medium. Add a few drops of olive oil and spread across the pan so as to oil it. Then add a tablespoon of batter into the center of the pan – if it seems too thick, it should be, but if you want it larger, just add more batter on top and shake the pan slightly. Wait until the the top of the pancake starts making small bubbles (or small holes). Turn and cook it on the other side.
6. Repeat until you use all the batter.
7. Serve immediately with wildflower honey and if you really want that far, add a few drops of butter on top.