My Shrove Tuesday offering is inspired by my sore throat. I’ve been so achy lately I didn’t think I was going to bother cooking pancakes for dessert tonight but miraculously, a couple of ibuprofen and several cups of tea seem to have enabled me to get on with my day as normal. I blame the ibuprofen and tea, but perhaps my new-found resilience to the common cold is partly to do with the fact that I’m now mother to a one-year-old, and I had better bloody get on with it.
Anyway, I invented these pancakes this afternoon with a hot toddy in mind, and while they are made with orange and not lemon, and neither do they have a whiskey kick, they are still sharp, warming, sweet and delicious. Made with spelt flour, these pancakes are suitable for people with sensitivities to wheat, but for those who aren’t concerned about that, the spelt also lends them a tasty nuttiness. And if you fancy dropping a nip of whiskey in the syrup, I can’t see it doing any harm.
Spelt pancakes, orange and honey syrup and vanilla cream
For the pancakes
125g spelt flour
1 1/2 tsp baking powder
1 medium egg, separated
300ml whole milk
Zest of 1 orange
1/2 tsp vanilla bean paste
1 tbsp clear honey
For the syrup
1 orange – juice and grated zest
5 tbsp clear honey
For the vanilla cream
150ml double cream
1/2 tsp vanilla bean paste
To make the pancakes:
Put the flour, baking powder, grated orange zest and honey in a large mixing bowl.
Separate the egg, add the yolk to the milk and whisk together with the vanilla bean paste.
Whisk the egg white so that it forms soft peaks.
Make a well in the dry ingredients and then whisk in the milk mixture until smooth.
Fold the beaten egg whites into the batter carefully so that you retain the air. If you like you can make the batter in advance, but wait until you are ready to cook the pancakes before you fold in the egg white.
When ready to cook, heat a griddle pan over a medium-high hob. Brush on a little oil or a tiny bit of butter and pour in a serving-spoon of batter. After 1-2 minutes, when the pancake has dimpled and can be lifted cleanly using a fish slice, flip it over and cook for about 30 seconds on the other side until it is slightly puffed up and mottled brown. Repeat until the batter is all used up.
To make the syrup:
Heat equal parts of honey and orange juice in a small saucepan, bring the mixture up to a boil and then let it simmer until the mixture has reduced to about a third of its original volume and has darkened in colour. This should take between 12-15 minutes. Add the grated orange zest towards the end of the cooking time. Before grating zest I always soak citrus fruit in boiling water for a few minutes to dissolve the wax, then dry on a clean tea towel to remove the residues.
To make the vanilla cream:
Whisk the cream and vanilla paste together in a large bowl until it holds peaks.
Serve and eat warm, as soon as you can!
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About Chloe King
I'm a freelance writer, designer and webby type. I live with my husband and daughter in the south of England. I like to cook and can throw a good party.
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