Today is Shrove Tuesday or Pancake Day as my kids would want it known. Being all about the food, I’m all for an official renaming of the day to ‘shove all the yummy, fluffy pancakes in your gob’ day. I doubt my kids school would be so keen. They will probably keep to tradition. Fair enough.
In keeping with such tradition, my children’s school have a pancake morning tea. Parent helpers file in to assist with the mammoth task of cooking more than 700 pancakes. In keeping with my real food approach to cooking and eating, I opted to make my three kiddo’s pancakes at home and bring them up to school. I can no longer go with the flow and allow my kiddos the supermarket shaker pancakes. Or the lollies handed out to celebrate fellow student’s birthdays. Or the fairy floss on LOTE day (that one I just can’t figure out!). Or the additive and artificial-colour filled icy poles for sale at lunch time. I had to draw a line in the pancake batter, so to speak.
The pre-packaged version is full of refined wheat flour, sugar, non-fat milk powder, maltodextrin (a form of sugar with a super high GI that is absorbed quickly into the blood stream. Hello blood sugar spike.), egg powder, an anticaking ingredient and salt. I understand why these ingredients are in a packet mix, they just don’t need to be in my child’s diet. Personally, I try and mix things up a bit when it comes to flours and not rely on just wheat flour. As for non-fat milk, that stuff is just not allowed in my house. Milk is not a high fat product to begin with, around 3-4%, so why mess around with the real stuff to make something that tastes like milky water.
With pancakes in hand, I found my three kiddos in a sea of blue and gold. It is deceptively hard to locate your own flesh and blood in a crowd of 350 kids all wearing the same thing. Hats on and its almost impossible! Thank goodness for sharp-eyed teachers. Zoe, Eadie and Mackie seemed more than pleased with their pancakes that were gloriously fluffy and large and not pale, insipid and as flat as, well, a pancake.
As pancakes are the order of the day, I thought it best to share my recipe for my fluffy, delicious pancakes that are made using real ingredients. The kind of ingredients you will have in your kitchen. Wholegrain flour, eggs, milk are the simple trinity that form the basis of these delightfully sin-free pancakes.
The Real Deal Pancakes
1 cup wholemeal spelt flour, you can you use plain wholemeal flour
1 tbsp baking powder
1 cup milk
3 eggs, separated
1 tbsp maple syrup or honey (optional)
Whisk the flour, baking powder, milk, egg yolks and maple syrup together until nice and smooth in a large mixing bowl.
In a separate bowl, whisk the egg whites until the form stiff peaks. Add 1/3 of the egg whites to the pancake batter and mix in. Gently fold the remaining egg whites into the mix until all the egg white has been incorporated.
Heat a large pan to a medium heat and add a small amount of butter to coat the pan once melted. Make the pancakes as large or as small as you like them. I usually cook two at once in the pan. When bubbles start to appear in the top of the pancake, flip them over and cook until golden on both sides.
Here’s to moving forward and not going with the flow,