Why eating pancakes is good for your immune system!
If you haven’t guessed yet, this is not a scientific article outlining new research proving, that the unique chemical process of blending flour and milk into a batter with a binding agent has hitherto unknown chemical effects on the immune system.
That is not to say that I don’t believe pancakes can boost your immune system, it’s just that I don’t have a scientific process for this other than my instinct and the old adage, “A little of what you fancy does you good.”
So really this blog is about the fact that I love pancakes so much that something deep inside tells me they are doing me good.
I’ve always loved pancakes. Ever since I was old enough to hold the pan I’ve been making them as often as I can. There is something about the process, that lends itself to lazy weekend mornings .
They are a no-rush cooking event for me. The process of adding the liquid to the dry ingredients ever so slowly, little by little, and whisking, whisking whisking, until your arm is a little sore is like alchemy. Then the batter waits, rests and cools in the fridge until you are ready to stand, flipping and watching over the hot frying pan, as one after another small golden discs land on plates and vanish.
Two years the process changed when I became vegan. The eggs vanished and cornflour and baking powder were introduced. This means thicker pancakes that can absorb as much maple syrup as you can ladle on. Forget everything you have been taught to fear about sugar at this point. Pancakes deserve maple syrup and maple syrup deserves pancakes.
Pancakes are part of a ritual in my home. My son shares my love of them, and every time we have a slow morning there is an unspoken rule that the day starts with pancakes. I like to think that whatever else happens in our lives, he will always remember our pancake ritual.
So here is my pancake recipe. It is slightly adapted from Jack Monroe’s book pancake recipe. I have reduced the amount of sugar in the batter and I use a little more liquid.
150g plain flour
2 tbsp cornflour
1 tsp baking powder
1 tbsp sugar
150ml soya or almond milk
enough water to make the batter runny
2 tbsp oil
Mix all the dry ingredients in a large bowl.
Add the oil and some of the milk, and start to whisk. Add the rest of the milk gradually. The batter will be very thick initially but try and get it smooth with no lumps. Gradually add water until the batter is runny enough to pour.
Rest in the fridge for half an hour.
Heat a pan with some oil, and begin frying the pancakse.
Drizzle with maple syrup to serve.