Perfecting the art of pancake making
I have had a love affair with pancakes since childhood and almost every week I’m perfecting the art of making all kinds of pancakes: regular thin crepes filled with vegetables, cheeses and meats or something sweet, banana pancakes, spinach pancakes and even matcha pancakes! What about protein pancakes? you might ask. Oh, come on! You can’t not make pancakes with out protein content and I’d rather name my pancakes after key ingredients to describe the taste. “Protein pancakes” is such a stupid name to me and I’ll refrain from calling my pancakes that, even if they have a whole bunch of eggs, quark and cottage cheese in them. As now come to understand: I am very passionate about pancakes!
Light as air
I have found the perfect combination of ingredients to get just the right texture and taste. Sometimes the American style pancake can become a bit dense and compact due to the high protein content and grainy flour, but I use a combination of spelt,- barley (N:bygg) and wheat flour to make give them a light, airy feel…if you the cook them right.
I don’t measure flour and liquid when I make these pancakes, but rather add the ingredients a little at the time to make sure I get the right, thick batter.
1.5 -2 bananas , depending on the size (that’s what she said!)
Ca 5-4 desiliter with a mix of fine ground spelt-, barly-, and wheat flour. You can switch out barly with oats, but that will give a more compact texture.
1 tsp of ground burbon vanilla or the Norwegian vaniljesukker
1tsp of baking soda (N: natron)
1 tsp of baking powder.
1tsp of cinnamon
1 tsp of cardamom
A splash of milk or water to adjust the batter texture, and of course you can adjust with more flour. Just remember: Thick, but runny batter.
HOW TO AND A SECRET INGREDIENT
Use a fork to mash the bananas into smooth substance in a baking bowl. Add the eggs and stirr with the fork. Add the rest and adjust with liquid and flour to perfect the thickness. Pre-heat the pan to a little over medium heat, and now to the secret ingredient: add a teaspoon of coconut oil. I use Pukka Virgin Coconut Oil, (which I know may have been discontinued, but you can still get it online and in stores), which adds just a hint of coconut flavor and they cook beautifully. If you don’t like coconut, I recommend that you use a plant based margarine. In one large pan I usually cook 3 pancakes at the time, and to get the perfect texture you have to watch them an the second it is possible to lift them with a spatula, flipp them quickly.
Cook yourself a stack of pancakes, and add fruit and berries, greek yoghurt, cottage cheese or quark between the layers or on top of the stack. My favorite combo is greek yoghurt or cottage cheese, mango, blue berries and/or raspberries.