200 g flour
30 g wheatgerm
30 g ground hazelnuts
(dry ingredients should total 2 cups)
2 tb raw sugar (this is mainly to help the pancake brown)
grated rind of 1 lime or lemon
1/4 tsp cardamom seeds, ground
2 tsp baking powder
1/2 tsp baking soda
480 ml / 2c milk
1 tb lemon juice
1 large egg
45 g unsalted butter, melted
oil for greasing the pan, ideally cocount
The texture of the pan you use is important. Non-stick surfaces give a bland uninteresting surface to the pancake. A textured surface, for example a Swedish ‘skeppschult’ sand-cast iron pan gives a more open surface and better overall browning. Stainless steel can work well. Using two pans is essential if you are cooking for more than 3 people. Set the pan over the heat you will use when cooking the pancakes and allow the pan to warm up.
Combine dry ingredients. Mix lemon juice with the milk and stand 5 minutes. Whisk in the egg and pour into a well in the dry ingredients and turn with a whisk, spread over melted butter, continue turning with the whisk until only just combined (there should still be lumps). Be sure to turn the mixture well as the batter will be wetter toward the bottom.
Grease the pan; it should be hot enough that the batter sizzles when laid in. This is not far off smoking point for the oil. Measure out 1/3 cup (60 ml) while tipping the pan to spread the batter out evenly. Cook until bubbles appear but and the edge appears brown but top is still liquid, turn and cook briefly. If the pancake sticks, the problem is most likely your pan.