A remix of the classic eggs, flour, milk pancakes. Flax and pumpkin seed-packed, eggs from happy chickens, orange zest, and a bit of yoghurt cram themselves into these golden crusted multigrain pancakes. Serve them simply with a drizzle of your favourite syrup or stack them high with creamy vanilla-spiked ricotta and berries or the way I like them – with a big spoonful of thick Greek yoghurt, honey and sprinkled with little pomegranate jewels.
2 large free range, organic eggs
1 cup plain thick yoghurt
2 tbsp milk
2 tbsp safflower oil (+ extra for greasing pan)
½ tsp orange zest
½ tsp vanilla extract
½ cup whole-wheat flour
½ cup plain flour
¼ cup rye or barley flour
2 tbsp natural cane sugar
¼ cup mixture of seeds – I used flax seeds, pumpkin and sunflower
1 tbsp baking power
½ tsp sea salt
Combine the flours, sugar, seeds, baking powder, and salt in a mixing bowl.
In a separate mixing bowl whisk together the eggs, yoghurt and milk. Add the safflower oil, zest and vanilla and whisk again.
When ready to make the pancakes, stir the dry ingredients into the wet until just combined.
Heat your fry pan to over a medium heat. Drizzle a little oil into the pan and ladle about 3 tbsp of the batter at a time into small puddles on the heated pan, making sure to leave space between each pancake.
When the pancakes are dry around the edges and you can see bubbles forming on the top, approx. 3 to 4 minutes, flip them and cook for another 3 minutes, until golden in colour and the pancakes are cooked through. Repeat with remaining batter.
Serve warm with your favourite syrup, thick plain yoghurt, fresh fruit or warm juicy fruit compote.
Makes 12 small pancakes