Food: Sunshine Pancakes


Pancakes are a lie that I tell myself as often as I can.

I whisk batter and preheat the pan, blissfully oblivious. I scatter on fruit or drizzle on syrup and bring them to the table. It is only as I raise the fork to my mouth that my lies crumble and the illusion is shattered.

It’s obvious that I am eating dessert before 9 o’clock in the morning.

I, for one, think we should just break this breakfast-based delusion, and agree that dessert in the morning is a good idea. I even have a list of reasons:

  • Tasty.
  • Full-blown mood booster.
  • Coffee and dessert are classic partners, so we’re already half way there.
  • Really tasty.

You guys have to be with me on this, right?

In the spirit of our new alliance I want to introduce these made-for-morning sunshine pancakes. These began as a way to empty my fridge a bit, but that in no way changes that they are totally delicious. They’re kept moist with plenty of yoghurt, have a warming polenta-gold tinge and a zippy lemon poppyseed flavour. The perfect dessert for a pyjama-filled morning. I know what you’re thinking, but remember: Dessert is breakfast.

We agreed.

Sunshine Pancakes
(makes 8)

Sunshine Pancakes

150g plain flour, sifted
180g cornmeal
2 tbsp sugar
2 tbsp poppy seeds
250g plain yoghurt
240ml milk
75g golden syrup or honey
3tbsp butter, melted
1 egg
1tbsp lemon juice
1tsp baking powder

  1. In a bowl, combine flour, cornmeal, sugar and poppy seeds. In a separate bowl whisk together yoghurt, milk, syrup, 1 tbsp butter, egg yolk and lemon juice.
  2. Slowly whisk the liquids into the flour mix, taking care to keep the batter as smooth as possible.
  3. Leave to stand for as long as you can reasonable wait. I sometimes prep this batter the night before, because I am supremely lazy in the mornings.
  4. Once you’re ready, heat a griddle or frying pan on medium-high heat until water flicked on it fizzes and spits. Stir the baking powder into the batter. Brush the pan with a little melted butter and pour about 1/2 cup batter into the pan.
  5. After about 2 and a half minutes the edges begin to firm up and bubbles start to break in the centre. Once that happens, flip it. Cook for a further minute until the bottom is golden brown and delicious.
  6. Slide your pancake onto a plate and devour. Classic butter and syrup is delicious, but dollops of sweet yoghurt,fruit and honey or a sprinkling of lemon and sugar are all delicious variations, if you’re in the mood.

Are you feeling dessert for breakfast? Or is it brinner that’s stolen your heart? Let me know in the comments!

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