Ah, pancake day. A day literally invented for feasting and indulgence, although I’m not so sure about the 40 days of fasting to follow… The celebration has certainly transformed in modern-times and now perhaps we better associate it with two-for-one deals on Nutella and contests for who can chow down the biggest maple syrup drenched mess than sacrifice and purification. As someone who believes food should be nothing but joyful and have no bearing upon the status or sanctity of the devourer (because who really wins when that pancake challenge makes a reappearance shortly after), I for one am perfectly happy to distance this day from its original intention. Nonetheless, I’m never one to pass up on the opportunity to dig into a delicious stack so you won’t see me shunning pancake day any time soon. I’ll just be selective about which aspects I acknowledge…
I’ve made plenty-a-pancake in my time and yet it’s rare I ever used the same recipe twice. I always like to explore different flavours and combinations. Some are more fruity, better for breakfast. Some are savoury, best served with avocado at brunch. And the rest? They’re gooey, decadent, smothered in sauce and definitely what you would call a soul-satisfying dessert. Yes, my pancake consumption habits are pretty diverse but there’s one thing that remains the same for all. They’re always total winners! This recipe for orange and ginger pancakes is no exception. They’re sweet, tangy and delicious. A perfect choice for your pancake day enjoyment!
Makes 3-4 pancakes (serves 1)
- 1/3 cup wholegrain spelt flour (See notes)
- 2 tablespoons oat flour
- 1 egg (See notes)
- 1/4 cup almond milk
- Juice and zest from 1/2 an orange
- 1/2 tablespoon honey
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- Pinch of salt
- Coconut oil for cooking
Notes: If you are vegan or gluten free, I recommend making these basic buckwheat pancakes and adding the orange and spices to the recipe. Reduce the amount of almond milk to accommodate the added juice.
For the compote
- 1/3 cup fresh blackberries
- Juice from half an orange
- 1-2 teaspoons honey/maple syrup if vegan (to taste)
Sift your flours into a bowl along with the cinnamon, ginger and orange zest. Then add the juice, egg and gradually pour in the almond milk, mixing as you go. Stir in the baking powder and salt.
Bring a frying pan to medium heat on the stove (you should be able to flick some water onto it and hear it sizzle), then lightly grease with a small amount of oil and ladle in a spoonful of the pancake batter, forming a circular pancake shape. Fry until bubbles form on the top and the edges are firm, then flip and cook on the other side for another 45 seconds-1 minute.
Transfer to a plate and repeat with the rest of the batter.
For the compote
To make the compote, simply place the blackberries and orange juice in a saucepan and cook on low-medium heat until soft. Gently mash with a fork, then mix the honey in. Top your pancakes with the compote and an extra drizzle of honey. Enjoy!
Fancy something on the savoury side? You might like these celeriac rosti with smoked salmon and avocado! The perfect pancake day brunch.