We love breakfast in this house. Pancakes are the No. 1 request, and they’re a great way to experiment with different ingredients to use in oven-baked cakes, being, as they are, little flat cakes cooked on a pan.
I’m always on the lookout to make the calories count and not all my experiments have made the cut. But this one did, and I (lacking any tall DNA to bequeath my offspring) find it supremely satisfying that the children have started their day with a protein-packed meal.
The surprise ingredient – which I didn’t immediately reveal to the family for fear of clearing the table too quickly – is gram flour, which comes from chickpeas or garbanzo beans. Proteinous gram flour is commonly used in South Asian-style savoury pancakes and works well with them, so I figured, why not?
- gram flour, 1/2 cup
- soy flour, 1/2 cup
- wholemeal flour, 1/2 cup
- ricotta cheese, 1/4 cup
- eggs, 2
- milk, 1 1/2 to 2 cups (as needed for a thickish batter)
- salt, pinch of
- orange zest
- sugar, 1 tsp
- baking soda, 1 tsp
- baking powder, 1 tsp
- bananas, chocolate chips or toppings of choice
- In a separate bowl, sieve together the flours and baking powder and soda
- Then, in bowl 2, cream the eggs, sugar and cheese with a handheld mixer
- Add the ricotta, zest, salt
- Lower the speed and add the milk and blended flours in gradual succession
- You are looking for a batter of a thickish consistency that will coat the back of a spoon
- Ladle a scoop onto your Pam-ed pancake pan and sprinkle with chocolate chips or banana slices. Chocolate goes beautifully with the oranginess of this pancake, but the yummy pancakes didn’t make as picturesque a photo 🙂
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