Tuesday, June 19, 2012

Pancakes - Boosted with LSA

Pancakes are such a comfort, especially in winter, but I can't exactly claim that they're good for your health. To assuage my guilt, I decided to use a small packet of  Linseeds, Sunflower seeds and Almonds (LSA) that I had sitting in the pantry. At least I could add some protein, fibre, omega 3, 6 and 9 essential fatty acids, vitamins and minerals to these standard pancakes to make a somewhat healthier version. You could of course substitute plain flour for wholemeal flour if that's your thing, but I have a 5 kg bag of flour that still needs to be used up.

The great this about these though are they are quite dense pancakes that leave you satisfied, they go equally well with sweet or savoury toppings, and they brown beautifully at the edges too. They're also surprisingly simple and quick to make!

Combine the flour, LSA and baking soda in a large bowl and make a well in the center.
Dry Ingredients
Add the eggs, milk and 1 tbsp of olive oil, then beat the mixture together to make a thick paste. Continue beating and add the cold water in a steady stream until you have a batter that's free from lumps. 

Pancake Batter
Heat a small pan to medium heat, then wipe it with oiled kitchen paper. Pour about a quarter of the batter into the pan and swirl the pan so the batter forms a thin and even layer on the bottom. After 30 s, small bubbles should be appearing on the top of the pancake so ease a flat spatula under the pancake, and quickly flip it over. Make sure the pancake does not fold, and leave for another 30 s. Transfer to a plate and cook the remaining batter in 3 batches. You can serve as you cook or stack the finished pancakes on a plate.
Pancake - mmm
Serve with blueberries, cream, honey or whatever toppings you prefer.  


Pancakes

Makes 4 small pancakes

Ingredients:
  • 75 g plain or wholemeal flour
  • 25 g linseed, sunflower seed and almond (LSA) mix
  • 1 tsp baking soda
  • 2 eggs, beaten
  • 100 mL full-cream milk
  • 200 mL cold water
  • 1 tbsp olive oil, plus extra for frying
  • Blueberries, cream, honey or whatever other toppings you prefer
Method:
  1. Combine the flour, LSA and baking soda in a large bowl and make a well in the center.
  2. Add the eggs, milk and 1 tbsp of olive oil, then beat the mixture together to make a thick paste.
  3. Continue beating and add the cold water in a steady stream until you have a batter that's free from lumps. 
  4. Heat a small pan to medium heat, then wipe it with oiled kitchen paper. Pour about a quarter of the batter into the pan and swirl the pan so the batter forms a thin and even layer on the bottom.
  5. After 30 s, small bubbles should be appearing on the top of the pancake so ease a flat spatula under the pancake, and quickly flip it over. Make sure the pancake does not fold, and leave for another 30 s.
  6. Transfer to a plate and cook the remaining batter in 3 batches. You can serve as you cook or stack the finished pancakes on a plate.
  7. Serve with blueberries, cream, honey or whatever toppings you prefer. 

Pancakes - Boosted with LSA and topped with Blueberries, Cream and Honey


2 comments:

  1. I've been wanting to give that LSA stuff a go but never knew what I was to do with it. Those pancakes sound perfect. Yum!

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    Replies
    1. Let me know how they turn out if you do try them :)

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