Ingredients
Units
Scale
- 2 cups flour (I use 1/2 wholemeal spelt and 1/2 white spelt)
- 2 1/2 tsp baking powder
- 3 eggs
- 2 cups milk of your choice
- 2 tbsp vanilla bean powder
- 1/3 cup sweetener of your choice (optional)
- 20 g butter (cubed)
- 'TO SERVE
- 1 cup baked fruit
- 1 cup yoghurt
- Crushed nuts
- Maple syrup
Instructions
- Preheat your oven to 180°C and grease a large ovenproof frypan (or rectangle dish) with butter. Mine was 30cm but you could cook it in two smaller ones. Sift the flour with the baking powder and set aside.
- In a glass jug, whisk the milk and eggs with the vanilla and sweetener. Stir through the flour mixture until just combined. Pour into your pan.
- Sprinkle the cubed butter over the top of the pancake and cook for 20-35 minutes or until the centre is just firm to the touch. If you’re cooking this over two frypans, start checking them from 20 minutes onwards.
- I serve mine with roasted peaches but use whatever fruit is in season. I cut the fruit up nice and thin, part cover with water and pop it in a hot oven while you make the pancake. Once the pancake is done, the fruit will be too.
Notes
- Leftovers are GREAT in the babes lunchboxes, cold.
- Egg free: Use 3 chia eggs
- Dairy free: Use a dairy-free milk and pop 3 tbsp of coconut oil in the batter
- Nut free: Leave them off. It’s yummy without them
- Gluten free: Use a gluten-free mix or try half buckwheat and half nut meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
