- 2 eggs
- 225g wholegrain flour like spelt or wholewheat
- 3 tsp baking powder
- 300ml apple juice
- A pinch of spice (fresh ginger and ground cinnamon is nice!)
- 1 tbsp olive oil, plus extra for cooking
- 1 apple, coarsely grated
- Honey or caster sugar, to serve
1. Whisk the eggs till frothy.
2. Add the remaining ingredients. Stir till you have a smooth batter. It should have the consistency of double cream. If it's too thick, trickle in a little more apple juice or some water. If it's too thin, add a little more flour.
3. Place a large frying pan, or two smaller ones, over medium-high heat. When the pan is hot, brush with a little oil.
4. Dollop 2 dessert spoons of batter for each pancake (make them smaller or larger, if you like). Reduce the heat a bit and cook the pancakes till little bubbles work their way from the outside to the centre.
5. Once they reach the centre, the pancake is set and ready to flip. Cook for a min or two on the other side. Don’t be tempted to press the pancake into the pan – it will squash out the air bubbles that make it light and fluffy.
6. Pile the warm pancakes on to plates. Add a touch of butter, if you like. Finish with a drizzle of honey or dust with caster sugar.