LISA'S IRRESISTIBLE & QUICK PANCAKE RECIPE
Here’s a recipe that came about end of January while doing my best to empty our fridge and freezer before heading off to Bali for a month. Sometimes I find that when you are more limited with ingredients the best recipes and food combinations come up!
This recipe is super easy to tweak, adding other toppings. The combinations are infinite!
WHAT YOU NEED
3 Eggs
2 dl Rice Flour
1,5 dl Spelt Flour
3 dl water
1 TSP Sea salt or Himalayan Pink Salt
Coconut Oil
Frozen or fresh Berries (my absolute favourite are raspberries)
A Blender
A Frying Pan
2 dl Roasted Hazelnuts
Coconut Sugar
1 package Sour Cream / Creme Fraice
TOPPING PREPARATIONS
Roast hazelnuts in the oven on 175 degrees (don’t leave unattended as they’ll burn super quick) - they taste so much richer than to eat them as they are. I like to keep the whole but you can also chop them roughly.
Defreeze the berries in a pot on medium heat and then put aside.
HOW TO MAKE
Crack and out the eggs in a blender together with the flour, salt and water.
Blend well until all lumps are gone.
Heat 1 tbsp coconut oil in a frying pan on almost maximum heat.
Pour about 1,5 dl of the flour mix onto the pan, move the pan around to spread it all out.
You’ll need to flip the pancake in about 1 minute (or when it’s golden brown and a bit crunchy).
Fry on both sides.
Remove when done and put it on a plate covered with aluminium foil to keep warm.
Continue with the next pancake until the dough is finished.
HOW TO SERVE
Put a pancake on a nice plate and cover it with the sour cream/ creme fraiche. Spread the berries all over, the hazelnuts and then cover it all with a thing layer of coconut sugar.
Voila!
I hope you enjoy it as much as I do!
Love,
Lisa
