Here’s a recipe for a pancake which I’ve originally received from somewhere, and which after numerous tweaks and improvements to the proportions of the ingredients, the ingredients themselves as well as the baking procedure, is effectively an entirely new recipe.
The ingredients are:
- 1 l milk (oat milk has been proven to be a good alternative)
- 0,7 dl rapeseed oil
- 7 dl spelt flour (you may vary the proportion between fine and wholemeal flour; I use 3,5 dl of each; wheat may be used if in dire straits, in that case use a little less of it)
- 1 tbsp cardamom
- 1 dl sugar
- 3 eggs
Mix all the ingredients, leaving the flours and the oil last. Use a whisker to avoid clumps from being formed. Use butter (or rapeseed oil) to grease a deep oven tray. Let the dough sit at room temperature for about one hour before putting it in the oven.
Heat the oven to around 190°C. Pour the dough to the tray while making sure the cardamom won’t be left to the bottom of the bowl. Bake for around 45 minutes. The pancake should be served warm, with whipped cream, jam or simply plain sugar.
[2020-10-25] Fixed a few spelling errors.