We might be a strange crew spending our Sunday morning watching old Christmas films and eating pancakes among stacks of black and white photos and Danish storybooks, but that’s the way we roll. And nothing pairs with these lightly cocoa flavoured and spiced pancakes than good company, a strong cup of tea, and your favourite Christmas movies.
Last week my grandmother celebrated her birthday, and on the weekend my sister and I visited her with pancakes in hand to mark the occasion.
My grandmother is one of the bravest women I know. My grandmother is one of the reasons that I know women should be interesting, complicated, intelligent, street smart, strong of character and opinion, unafraid of hard work and hard times, and always, always, well dressed.
My Mormor (Danish for grandmother) is a child at heart, has a ‘weird sense of humour’ (her own words), possess beautiful, delicate clever hands that dance over fabric or whatever crafty thing she is doing, and she always, always, has a hug for a daughter or granddaughter in need (no boys on this side of the family – girls only!). She taught me to crochet, to love musicals, to march to the beat of my own drum, make brave decisions, and fall in love whenever possible.
Happy birthday Mormor – we love you.
While we watched Miracle on 34th St (the original with Maureen O’Hara of course) we brunched on these pancakes and some fresh summer fruit. These pancakes are like a cookie, but acceptable as breakfast food. Sneaky, I know. As they cook the smell of the spices from these pancakes will fill your house and coax even the most unwilling out of bed. The mixture can even be made the night before and stored in the fridge before being cooked the next morning – perfect for a chocolate-filled start to Christmas morning!
Chocolate and Spice Pancakes (gluten free)
One of the most wonderful things about making a big batch of pancakes on the weekend is the possibility of pancakes for snacks or breakfast the rest of the week. Just wrap individual pancakes tightly in plastic wrap and freeze. Take out, unwrap and heat in microwave for about 30 seconds and serve with your favourite topping. They also make a great snack cold spread with jam, honey or butter – perfect for lunch boxes big and small.
(or if you are feeling extra naughty: heat one pancake, place a scoop of ice cream on top and drizzle with caramel sauce…believe me…)
This recipe makes approximately 16 medium-size pancakes.
- 160 grams buckwheat flour
- 40 grams cocoa powder
- 80 grams almond meal
- 50 grams brown rice flour
- 1 tablespoon baking powder (gluten free if required)
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ginger
- ½ teaspoon mixed spice (pumpkin spice)
- 4 tablespoons caster sugar
- 3 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla essence
- In a large bowl whisk together buckwheat flour, cocoa powder, almond meal, brown rice flour, baking powder, spices, and sugar.
- In a separate medium-size bowl whisk together eggs, milk, and vanilla essence.
- Add milk mixture to flour and beat until a smooth batter forms.
- Heat a large frying pan over medium heat. Spray with cooking spray.
- Using a large ice cream scoop portion out pancake batter onto pan. Remember to leave plenty of room between pancakes for spreading and flipping.
- Cook for two minutes on one side. Small bubbles will begin rising to the uncooked surface. Once most of these have popped, flip the pancake and cook for another minute on the second side. Transfer to a plate and cover with a tea towel to keep warm while you cook the rest of the batter.
- Once all pancakes are cooked serve with your favourite toppings.
Tell me dear reader, what has your Grandmother taught you?
Any favourite Christmas movies – I’m open to suggestions?
What will be on your table for Christmas breakfast?