Fluffy Morning Pancake Stack
The best way to make sure you get out of bed on the right side? Plan pancakes for breakfast of course. Guaranteed to get you glowing.
Recipe courtesy of our friends at Abel & Cole.
- 150g plain flour (see our note below)
- 1 tsp baking powder
- A pinch of sea salt
- 200ml Rebel Kitchen Whole Mylk
- 2 tsp vanilla extract or seeds from ½ vanilla pod
- 1 tsp Tumeric powder
- Ground seeds from 2 cardamom pods (optional)
- Coconut oil, for cooking
Flour: You can pretty much use any kind of flour – buckwheat, gluten-free, wholemeal, spelt, rye… whatever you prefer. If you use a wholegrain flour, lower the amount to 125g.
Sift the flour into a large bowl. Mix in the baking powder and salt.
Add the Mylk and vanilla. Whisk everything together to make a batter the consistency of double cream. Mix 1-2 tbsp water in if the batter is too thick.
Set a large frying pan over high heat. Add a gloss of oil to the pan, just enough to coat it.
Add of the 2 tbsp batter to the pan – 2 tbsp is 1 pancake and you should be able to cook 3-4 pancakes at a time. Cook for 2-3 mins till the top of the pancake starts to look set and lots of bubbles have formed. Flip them over with a spatula or palette knife.
Cook for another 2-3 mins till golden brown and set underneath. Lift out of the pan and pop on a plate. Repeat till the batter is used up, adding more oil to the pan as you need it. You can keep the pancakes warm in a low oven while you cook them all. Serve them in a stack with your favourite pancake topping.