Basil and Chia Seed Pancakes
When it comes to breakfast, I'm the worst. I struggle waking up and putting something in my my if it's stodgy, too sweet, or too bready. This came at a request for something healthy, with fruit. My addition was having the bulk of the sweetness come from the fruit, with the pancakes providing a slightly savory base. The fruits are a mix of sweet and tart, to wake up the tastebuds and jump-start the appetite. Don't come looking for your sugary diner-style cakes here.
Ingredients (for 8 pancakes)
- 1/2 Cup Wholemeal Flour
- 1/2 Cup White Flour
- 1/8 Cup Black Chia Seeds
- 2 Teaspoons Baking Powder
- 10 Fresh Basil Leaves Finely Sliced
- 1 Pinch of Salt
- 1 Cup of Milk
- 1/2 Cup of Water (or coconut water, for a different spin)
- 1 Egg
For the Fruit Salad and Compote
- 2 Cups of Frozen, mixed Berries
- A small punnet of strawberries
- 2 Gold Kiwifruit, peeled
- 1 Green Kiwifruit, peeled
- 1 Dragonfruit
- 1 Pomegranate, seeded
- 1 Lime
- Frying Pan (cast iron or non-stick)
Mix the dry ingredients thoroughly, this should look as a a fairly even mixture. Create a well in the center, crack in the egg, pour in the milk and slowly incorporate the dry into the wet until mixture is smooth. Leave to rest.
Stew the berry compote. This is exceedingly simple. Put the mixed, frozen berries in a small saucepan. Pour water into the saucepan, until the berries are half-covered. Turn them onto a medium heat and let them simmer until soft and mushy, and the liquid is a rich syrup.
Slice strawberries, kiwifruits, dragonfruit. Combine.
Cook the pancakes. I like to cook my pancakes in butter in a cast-iron pan. In a non-stick pan you may not find this necessary, but I like the saltiness of a bit of butter. If you do choose to use it, melt the butter only briefly before pouring in the mixture. Burnt butter is nice for some things, but not for these pancakes- we are gunning for clean flavours! This should make around 8 pancakes, depending on the size of your ladle. Looking at mine, it looks to be around a quarter of a cup. Flip after a bubbles appear on the upward side; I usually wait until they're even spread over the surface. Flip, and wait another minute.
Store cooked pancakes between a two paper towels to keep them moist and warm.
Serve with hot fruit on one side, cold on the other, a dollop of greek yoghurt on top, with a drizzle of honey, or a blob of dulce de leche. Liberally sprinkle with pomengranates. If you like it, a sprig of mint.