3 tablespoons lemon juice*
100g plain flour
100g rye flour
4½ teaspoons baking powder
2 tablespoon sugar
pinch of salt
3 eggs, lightly beaten
Olive oil for cooking
honey & low-fat yoghurt
Stir lemon juice and milk, and put aside for 5 minutes.
Stir together flour, baking powder, sugar, eggs, melted butter and a pinch of salt.
Stir in milk with lemon juice.
Heat a frying pan with some oil.
Use 2-3 tablespoons of batter for each pancake.
Cook pancakes for 2 minutes, until it starts to bubble on top.
Flip over and cook for another 1 minute.
Serve with some honey and butter or yoghurt.
Or jam, bananas, fresh fruits…anything you can find in the fridge. Get creative.
If you prefer savoury pancakes, try adding some meat floss or Marmite if you have these on hand.
makes about 18
* lemon juice can be substituted with vinegar or omitted if you have neither on hand
** olive can be substituted with any flavourless vegetable oil like sunflower, canola, palm and corn.
Recipe adapted from Bill’s Basics by Bill Granger