Travel & Life Digest

Rose Pancakes with Almonds and Wild Berries

Happy Shrove Tuesday!
Off course everyone recognises it as "Pancake Day", isn't it amazing that food has taken over, yet another day?
Let me start by saying that my photos don't really do them justice, but  these are the fluffiest pancakes I've ever made. The yoghurt and almonds help add lovely texture to the mix.
I add wild berries when I cook them, but you can leave them out altogether.
Rose Pancakes with Almonds & Wild Berries
makes around 10 pancakes
- 1 cup of all-purpose flour
- 1 egg
- 1 teaspoon of baking powder
- 1 tablespoon of ground almonds
- 2 teaspoons of rose water
- 3/4 cup of Greek yoghurt
- 4 tablespoons of almond milk
- 1 teaspoon of sugar
- butter for frying
optional to serve:
- frozen mixed wild berries or fresh blueberries
- maple syrup
Whisk all the ingredients, in a big mixing bowl.
An old-fashioned balloon whisk will do, you don't need to pull the electric gadgets out!
I don't normally use sugar in the mix, but you need to counteract the sourness of the Greek yoghurt.
Put a non-stick frying pan on medium heat and wait till it gets hot.
Take a small knob of butter and pop it into the frying pan, it should melt and sizzle immediately, if the pan is hot enough.
Take a small cupful/ladleful of the pancake mix (I usually use an espresso cup, or a small measuring cup) and pour it in the saucepan, using the cup or ladle to create a round shape.
This mixture is quite thick, it won't run, so you have a couple of seconds to make sure you get a perfectly round pancake! 
Take a couple of  wild berries and sprinkle them over the pancake, cook for 2-3 minutes.
Flip the pancake swiftly and cook on the other side for a further 2-3 minutes, till it goes golden.
Repeat until the pancake mixture is finished.
Serve with maple syrup and flaked almonds...or bacon, if you are going all out!

I think this is the one day that you can comfortably have pancakes for dinner, what do you say? x

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