Some days are made for pancakes. Today is one of those days. The tax return is done and there's not much else on the list (all chores were completed in procrastination of the tax return)! So as I'd been up since silly o'clock and really it was only just past breakfast time, the half-asleep hazy-but-clear mind magic made these glorious, light, flavourful (and fairly healthy - note the wholemeal flour, oats and lack of refined sugar) hotcakes. The quantities below will make 4 hotcakes, which will feed 1 ravenous person or 2 as a light bite. I hope you like them. Please feel free to let me know :)
Ingredients
1/3 cup of rolled oats
1/3 cup of whole meal flour (I used Spelt)
1/2 teaspoon of baking powder
1 teaspoon of freshly picked Lemon Thyme leaves
2 teaspoons of lemon juice
2 teaspoons of runny honey
1 egg
2 fl oz of Milk
40g of Milk chocolate chips
A Pinch of Salt & black pepper
Knob of butter for frying
Method
Put all ingredients (apart from the butter) in a bowl and mix well.
Heat a frying pan over a medium heat (it needs to be medium so that the chocolate chips don't burn). Add in a knob of butter and wait for it to sizzle. Then you can start frying. 1 hotcake is about 2 tablespoons of the mixture. Add the mixture to the pan and flatten a little with the back of the spoon. Fry until a quick shake of the pan moves the pancake, (about 3 minutes undisturbed), then turn and fry for a further 3 mins on the other side. Serve warm covered in crushed (frozen) raspberries and honey.
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