Recipe: Vanilla Pancakes with Blackberries
English Anna Jones cooks vegetarian food that is surprising, and her recipes are anything but difficult to make. In her book Vegetarian Cooking for Every Season, she takes the reader on a delicious journey through the seasons. These vanilla pancakes are suitable for any time of day. And that saffron yogurt? It’s genuinely delicious with everything.
Anna Jones: ‘As a child, this was a beloved Saturday dish. We made them on the AGA cooker with blueberries or strawberries and covered them with too much butter and far too much maple syrup. We made a triple batch of batter because my sister Laura and I would eat 8 or 10 in a row. This is an adult version with blackberries and vanilla, finished with saffron yogurt. They offer warm saffron, sharp, sweet blackberries and a cherished childhood memory. The 8-year-old in me could eat them all day.’
Method (makes approximately 10)
1. Make the batter. Put the spelt flour, baking powder and salt in a large bowl. Use a whisk to break up any lumps. Add the egg, followed by the vanilla extract and milk. Whisk the mixture into a thick batter. Lightly crush the blackberries and stir them into the batter with a wooden spoon, so the pancakes develop beautiful dark-purple flecks.
2. Soak the saffron in a tablespoon of boiling water. In a separate small bowl, mix the yogurt with the honey.
3. You can cook the pancakes in a flat griddle pan or a frying pan. Heat the oven to its lowest setting. Melt the butter over medium heat in a non-stick frying pan until foaming. Use a small ladle to spoon 4 small mounds of batter into the pan; the pancakes should be 5 cm wide. Cook for a few minutes until bubbles appear on the surface and the underside is golden brown. Carefully turn the pancakes and cook for another minute until golden brown and cooked through. Put them on a plate and keep them warm in the oven while you cook the rest. Add more butter to the pan between batches if necessary.
4. Stir the saffron liquid into the yogurt until it is buttercup yellow. Serve the pancakes with the yogurt, along with some extra blackberries and honey to drizzle over them.
Title: Vegetarian Cooking for Every Season
Author: Anna Jones
Publisher: Fontaine Uitgevers
Price: €34.99
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