I tried one out on my unsuspecting daughter at the weekend. When I was a child, my mother used to make pancakes once a year, on Shrove Tuesday. However, my daughter believes pancakes should be served every day for breakfast. She eats them as fast as they come out of the pan. I sprinkle them with sugar and a generous squeeze of lemon juice, then roll them and cut them into 2cm lengths so she can eat with her fingers, slowly unravelling the spirals in her mouth. I replaced the usual milk with oat milk and the result was a light pancake with delicately crispy edges. She was none the wiser.
When making these pancakes, always use organic eggs, as they tend to have deeper-coloured yolks, resulting in a better-coloured pancake.
|2 Tbsp||Unsalted butter, (plus a little extra for cooking)|
|350 ml||Oat milk|
|1 punnet||Blackberries (Main)|
|100 ml||Apple juice|
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- Melt the butter in a small saucepan. Sift the flour and sugar into a large bowl, then add the whole egg and 1 egg yolk. Pour in half the oat milk and whisk together. Pour in the remaining oat milk and melted butter, whisking to a smooth batter. Season with salt and set aside for 30 minutes.
- Wipe an 18cm frying pan with a little of the remaining butter and place the pan over a medium heat. When the butter starts to foam slightly, ladle about 60ml of batter into the pan. Tilt the pan so there's a thin coating of batter covering the surface. Cook until the underside is golden and lacy and beginning to lift at the sides. Gently slide a fish slice or palette knife under the pancake and flip it over. Cook for another minute, then lift the pancake out onto absorbent kitchen paper. Keep it warm while you continue cooking. Divide the pancakes between 4 plates and scatter with blackberries. Pour the hot sauce over the berries and serve.
- To make the sauce, melt the marmalade in a saucepan and add the juice of 1 orange, sugar, cinnamon and apple juice. Simmer for 3 minutes. The sauce will keep for weeks.