Finally, the wintry weather has arrived in Melbourne and we can pull out the coats, thick socks and beanies! I don’t know about you, but Autumn is my favourite time of year and this year it was such a weird one. I had been craving the crisp mornings and evenings with beautiful sunny days however Mother Nature seemed a little confused and just kept on delivering summer…until this week’s sudden cold snap. Hashtag bbbrrrrrr!!!!
So to warm up, I’m FINALLY sharing this recipe for fluffy, crispy hotcakes that you have been asking for on Instagram.
To be honest, pancakes/hotcakes are a pretty simple treat to whip up. I think it was Jamie Oliver who simplified it to an easy equation:
1 cup flour + 1 cup milk + 1 egg = pretty much perfect pancake batter
But these babies take it a step further by adding some hemp seeds, vanilla and yoghurt plus some raising agents to enhance the volume. The batter is much thicker than your usual pancake mixture – I use a 1/3 measuring cup to scoop it out of the bowl and into the frypan, then pat it down a bit with the base of the measuring cup.
Make sure you cook them low and slow because you definitely don’t want the outside burning before the centre is done.
I hope you enjoy these delicious pillows of delight – let me know how you go and if you make any alterations that work (experimenting with existing recipes is a favourite past time of mine too)!
1 cup gluten free flour (I used one that contains Xanthan gum which helps with the texture)
1 tsp baking soda
1 tsp baking powder
1/3 cup hemp seeds
1 cup of milk (I used dairy but you can probably sub it out for any plant-based milk too)
1 free-range egg
1 tsp vanilla extract
1/3 cup Quark or Greek yoghurt
approx. 1 tbsp coconut oil, for frying
Combine flour, baking soda, baking powder and hemp seeds into a large mixing bowl then add milk and egg. Whisk to combine everything together.
Then add in the vanilla and yoghurt/quark and stir gently to just combine (make sure you don’t over-mix!!)
If you want it to be a little runnier, add some extra milk or even just some water but seriously, I recommend embracing the thickness of this magical batter!!
Heat a large frypan over med-low heat and add half the coconut oil. Once it has melted, swirl it around the hot pan until it is coated then reduce the heat to low.
Scoop 1/3 cup of mixture from the bowl and add to the pan (you should be able to fit two of these small pancakes into the pan together). Let them get a nice crispy base before flipping them (usually about 3-5 mins) then cook on the other side.
Patience is the key here – you may need to keep flipping these guys every few minutes after the initial flip because the inside will take a while to cook and you definitely don’t want the outside to burn!
I test by sticking a sharp knife or a fork in the centre. If it comes out clean, it’s done!!
Remove the cooked pancakes from the pan and repeat with the remaining batter – don’t forget to add the rest of the coconut oil to the pan!!
Serve with whatever toppings you prefer – I usually serve mine with a tahini caramel or maple syrup, fresh berries and a sprinkle of whatever nuts or seeds I have in the pantry.
Makes 4 small but thick, fluffy pancakes