Morning Sunshine Pancake Stack Recipe | Abel & Cole

Morning Sunshine Pancake Stack

Cooking time
Serves4-6 people
Vegetarians

The best way to make sure you get out of bed on the right side? Plan pancakes for breakfast of course. Turmeric gives these fluffy American pancakes and golden hue and a bright and sunny flavour. Guaranteed to get you glowing.

Ingredients

  • 150g plain flour (see our note below)
  • 1 tsp baking powder
  • A pinch of sea salt
  • 2 eggs
  • 125ml coconut water
  • 2 tbsp sugar or honey (optional)
  • 1 tsp vanilla extract or seeds from ½ vanilla pod
  • 2 peeled, grated thumbs of turmeric (or 2 tsp ground turmeric)
  • Ground seeds from 4 cardamom pods
  • 2 tbsp butter or coconut oil, plus extra for cooking

Prep: 20 mins | Cook: 25 mins You can pretty much use any kind of flour – buckwheat, gluten-free, wholemeal, spelt, rye… whatever you prefer. If you use a wholegrain flour, lower the amount to 125g.

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Method

1. Sift the flour into a large bowl. Mix in the baking powder and salt. Add the eggs, coconut water, honey/sugar and vanilla. Whisk everything together to make a batter the consistency of double cream.
2. Stir in the turmeric and cardamom.
3. Set a large frying pan over high heat. Add 2 tbsp butter or oil. Swirl the butter or oil around the pan until melted. Whisk into the batter.
4. Add a fresh gloss of butter or oil to the pan, just enough to coat it. Dollop 1-2 tbsp batter to the pan for each pancake, depending on how big you want them. You should be able to cook 2-3 pancakes at a time. Cook for 2-3 mins till the top of the pancakes starts to look set and lots of bubbles have formed.
5. Flip the pancakes over with a spatula or palette knife. Cook for another 2-3 mins till golden brown and set underneath. Pop on a plate. Repeat till the batter is used up, adding more butter or oil to the pan as you need it. You can keep the pancakes warm in a low oven as you cook them. Serve with your favourite pancake toppings.
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