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| Image by ITP for Harper's Bazaar Arabia Feb 2016 |
I'm having a revived pancakes moment. And I'm really picky about them - I must admit I rarely like any of the ones I eat outside of my house as I find them too stale and usually flavourless. These though, if I may say so myself, are super moist and fluffy! Just ask my kids or the Harper's Bazaar photographer who snapped a pic of the beetroot ones for this month's issue ;)
The key to making fluffy pancakes is to not over mixing them. Just blend everything to combine and never ever give it a fast rigorous stir! The beet ones are a real show stopper and probably my favourite out of the two but the chia seed ones are extremely good too. Simple, quick and delicious. Need I say more?
Much love,
D xx
Beet Pancakes
Makes 12 - 14 pancakes
Prep & cook time: 15
minutes + 1hr for the beets to roast
• 2 medium sized beets
• 1 3/4 cup milk
• 1 ½ tbsp. white vinegar
• 2 cups all purpose flour
• ½ tsp. baking powder
• ½ tsp baking soda
• ½ tsp. salt
• 2 eggs, beaten
• 2 tbsp white sugar
• 3 tbsp butter, melted, plus more for cooking the
pancakes
• ½ cup labneh
• 2-3 tbsp honey
• chopped pecans & cinnamon to garnish
1. Preheat the oven
to 200C. Wrap the beets in foil and roast for about 1 hour in the oven. Once
cooled, puree them in a food processor.
2. Combine the milk
and vinegar and let it stand until curdled, approximately 5 – 10 minutes.
3. In a bowl, sift together the flour, baking powder,
soda and salt and set aside.
4. When the milk has
curdled add the beaten egg and sugar and whisk. Add the pureed beets to the wet
ingredients and combine.
5. Now add the dry
ingredients to the beet mix and stir lightly. Add the melted butter and mix
just until it’s all combined.
6. Heat a large
sauté pan over medium heat. Coat the pan with a bit of melted butter. Scoop
approximately 1/4 cup of the batter into the pan and cook until the underside
is golden brown and the top marked with bubbles. Flip and cook until the
underside is done.
7. Whisk the labneh
with honey and serve with the pancakes. Sprinkle with pecans and cinnamon powder and enjoy!
Chiaseed Pancakes
Makes 12 - 14 pancakes
Prep & cook time: 15 minutes
• 1 3/4 cup milk
• 1 ½ tbsp. white vinegar
• 2 cups all purpose flour
• ½ tsp. baking powder
• ½ tsp baking soda
• ½ tsp. salt
• 2 eggs, beaten
• 2 tbsp white sugar
• 2 tbsp chiaseeds
• 2 tbsp chiaseeds
• 3 tbsp butter, melted, plus more for cooking the pancakes
• ½ cup labneh
• 2-3 tbsp apricot jam
• sunflower seeds to garnish
1. Combine the milk and vinegar and let it stand until curdled, approximately 5 – 10 minutes.
2. In a bowl, sift together the flour, baking powder, soda and salt and set aside.
3. When the milk has curdled add the beaten egg and sugar and whisk. Add the chiaseed to the wet ingredients and combine.
4. Now add the dry ingredients and stir lightly. Add the melted butter and mix just until it’s all combined.
5. Heat a large sauté pan over medium heat. Coat the pan with a bit of melted butter. Scoop approximately 1/4 cup of the batter into the pan and cook until the underside is golden brown and the top marked with bubbles. Flip and cook until the underside is done.
6. Serve the pancakes with labneh, apricot jam and a handful of sunflower seeds. Yum!
