Before I talk about these pancakes (which are fluffy and flavorsome and oh-so-delicious), I have an announcement to make.
A terrifying, horrifying announcement: I am old.
How did I discover my apparent elderliness? It started a few weeks ago when a twelve-year-old assured me that “life is over by twenty-five.”
What?! I thought fifty was the new forty which was the new thirty…
A week later I overhead some teenagers talking, and honest-to-God I couldn’t understand a word of what they were saying. Worse, they were using hashtags in their sentences! Literally, they’d be all “Blah, blah, blah, hashtag awkward.”
What?! I remember when “#” was called the pound sign or the number sign!
I don’t drive very often, but when I do I always turn on the radio – that’s right, I listen to the radio rather than connecting my iPhone or whatever it is that people do now. Anyway, I decided to do the unthinkable: Switch from AM news radio to the FM side.
Big mistake. All I could think was, “Who are these bands?”. Sure, I’d heard of this One Direction group, but I’d never come across Bastille. And who or what are 5 Seconds of Summer?
Yeesh, I remember when everyone was talking about ‘N Sync. And I only just realized that ‘N Sync hasn’t been around in over a decade! Oh dear.
And, uh, is it true that young people today don’t have newspaper subscriptions or freak out when they’re out of raisins?
Needless to say this quote from The Simpsons suddenly makes a lot more sense to me:
I used to be with it, but then they changed what ‘it’ was. Now, what I’m with isn’t it, and what’s ‘it’ seems weird and scary
Oh well, as long as I’ve got some comfy slippers and a box of raisins, I think I’ll survive the next few decades of old age.
Now, onto these pancakes! I hope you all aren’t sick of zucchini yet!
Acutally, it doesn’t matter even if you are sick of zucchini, as these don’t scream “vegetables”. I served these to my unpaid human guinea pigs (i.e. my wonderful family) and the response was: “Good pancakes! Wait, is there zucchini in this?”
The zucchini adds loads of moisture and nutritional goodness, but doesn’t add much in the flavor department. It’s like zucchini bread or a zucchini cake – the zucchini is there, but the real stars of the show are the cinnamon, nutmeg and brown sugar.
I added some blackstrap molasses as I was after that rich, brown sugar flavor without using too much, well, sugar. If you don’t have blackstrap molasses, any darkish molasses should be fine (or, of course, just increase the brown sugar). Also, I imagine all-purpose flour would work instead the spelt (I used spelt flour because of my annoying digestive system).
Regardless of whether you’re a zucchini fanatic (like myself), or are simply trying to eat more vegetables, I maintain that these are the pancakes for you!
However, I’m old apparently.
Question of the Day:
This is really more of a plea than a question – please tell me it’s not normal to speak in hashtags! I’m all for using them on Instagram (or Twitter, Pinterest, etc.) but you’re not supposed to actually say them, right?
- ¾ cup rolled oats
- ¾ cup spelt flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 eggs, separated
- 1 tablespoon brown sugar, packed
- 1 teaspoon blackstrap molasses
- 2 teaspoons vanilla extract
- ¼ cup Greek-style vanilla yogurt
- 2 medium zucchini, grated
- 1 cup buttermilk
- 3 tablespoons chopped walnuts
- 2 tablespoons raisins
- Maple syrup and walnuts, to serve
- Use a coffee grinder (or food processor or blender) to grind the oats into a flour. Transfer the oat flour to a medium-sized bowl.
- Add the spelt flour, baking powder, baking soda, salt, cinnamon and nutmeg, and mix with a wooden spoon until well combined.
- In a large bowl, whisk the egg yolks and brown sugar. Mix in the molasses, vanilla extract, yogurt and grated zucchini. Add the buttermilk, and mix until well combined.
- In another bowl, use electric beaters to beat the egg whites into firm peaks.
- Pour the dry ingredients (the flour/oats mixture) into the wet ingredients (the egg yolks/buttermilk mixture). Mix until just combined. If the batter is lumpy, use the electric beaters to briefly beat the mixture until smooth. Don’t beat the mixture for longer than a minute.
- Fold the egg whites into the batter. This is easiest if you fold in one tablespoon first, and then add the remainder of the egg whites.
- Fold in the chopped walnuts and raisins.
- Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add ¼ cup of batter for each pancake (an ice-cream scoop is perfect for this). Shake the pan a little to spread the batter.
- Cook the pancakes for 2 - 3 minutes on one side (or until bubbles appear on the surface). Flip, and cook for 1 - 2 minutes on the other. Adjust the stove heat as needed.
- Serve with maple syrup and some extra walnuts. Enjoy!