Sunday mornings, my favourite part of the weekend. When me and Paul first got together he used to go out and buy the observer and read it over breakfast in bed. We don't tend to do that anymore, which is a shame (note to self; remind Paul to go buy a paper on Sunday).
Breakfast is still a major factor of our Sunday mornings though. We usually go for the traditional bacon sandwich as we settle down to watch Sunday Brunch or more recently; endless episodes of Breaking Bad (we are on series 5 episode 4 right now, so no spoilers please!) Last Sunday I really didn't fancy a bacon sandwich so decided to make myself some pancakes. Paul is a total weirdo and hates pancakes, I know, it was nearly a deal-breaker.
I spotted this Almond Milk Pancakes recipe on The Cake Hunter's blog a little while ago and knew I had to give them a go. I usually opt for the more traditional crepe style pancake with lemon and sugar but I had a little bottle of Clark's Maple Syrup which I had been sent to try and you need fluffy american style pancakes for that!
I fiddled with the recipe a little, adding some spelt flour and a dash of maple syrup and grating of lemon zest in the batter gave a lovely flavour.
- 100g Plain Flour
- 40g Spelt Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 25g Golden Caster Sugar
- 1 tablespoon (plus extra for serving) Maple Syrup
- 130ml Almond Milk (can use any milk)
- 1 Free Range Egg
- 30g Butter, Melted
- small amount for frying Oil or butter
These bad boys kept me full pretty much until tea time! I drowned them in a fair amount of Clark's Maple Syrup, they kept soaking it up so I had to keep adding more. A little decedent but delicious non the less.
I definitely want to try these pancakes with different toppings and flavour combinations, they are very versatile. What is your perfect weekend breakfast treat?
On a slight side-note, I have recently updated my blogroll, so if you are looking for some lovely foodie blogs to read check out some of my favourites here.