These are a popular breakfast treat here. I like them particularly because they don't use any raising agents like bicarbonate of soda or baking powder - they rely entirely on egg whites to give them their light fluffy texture. The recipe is taken from John Seymour's classic work The Complete Book of Self-Sufficiency - although he calls them dropscones. I call them pancakes because I am sure that if I called them drop scones my boys wouldn't touch them. They're pancakes in the American sense of the word - small, thick and fluffy.. Seymour's introduction to the recipe always makes me smile, because he sounds like such a nice chap. He says:
These really are mouth watering, and if you, or your lady, can make them when your kids have their friends round, so much the better.
Seymour was a hugely influential figure in the self-sufficiency movement who passed away in 2004. You can read more about his fascinating life on his family's website.
Anyway - to the recipe. Seymour's version specifies using all rye flour, but I use half plain wholemeal because of my fussy fussy children who don't like pancakes 'with bits'... They're equally delicious (to bit eaters!) either way.
Rye Pancakes
100g rye flour (or 50g rye and 50g plain wholemeal flour)
2 eggs
pinch of salt
around 150ml milk
Grease a griddle or large frying pan and put it on to pre-heat.
Separate the eggs with the whites in a small bowl and the yolks in a larger bowl.
Add the other ingredients to the yolks in the bowl and mix together thoroughly.
Beat the egg whites until they form peaks. Then first fold one tablespoon of the egg whites very gently into the main mixture. When this has loosened it a little, very gently fold and stir in the rest of the egg whites.
Add a large tablespoon of this mixture to the griddle pan - you'll probably fit three or four on. Cook for about a minute, then turn and cook the other side for about a minute.
Keep them warm in a little foil parcel & then serve with jam, honey, maple syrup, sliced banana, whatever you like, really.
Separate the eggs with the whites in a small bowl and the yolks in a larger bowl.
Add the other ingredients to the yolks in the bowl and mix together thoroughly.
Beat the egg whites until they form peaks. Then first fold one tablespoon of the egg whites very gently into the main mixture. When this has loosened it a little, very gently fold and stir in the rest of the egg whites.
Add a large tablespoon of this mixture to the griddle pan - you'll probably fit three or four on. Cook for about a minute, then turn and cook the other side for about a minute.
Keep them warm in a little foil parcel & then serve with jam, honey, maple syrup, sliced banana, whatever you like, really.
1 comment:
They sound lovely, I think I may try them for breakfast tomorrow. It is similar to a Nigella recipe that I do regularly: Ricotta Hotcakes
250g ricotta
124ml semi-skimmed milk
2 large eggs (separated)
100g plain flour
1 teaspoon baking powder
pinch salt
The instructions are the same as your recipe - mix everything together except the egg whites, whisk them until firm and fold them into the mixture.
Easy and delicious!
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