SPONGE PANCAKES: with honey oats and almonds!

Carbs are essential to our bodies – and yes, pancakes are rich in things we should monitor – but it’s pretty easy to incorporate these types of meals when vegetables and proper balance is kept. In fact, it’s needed. So, stop gawking and make the Sponge Pancakes with Honey Oats & Almonds!

I created this recipe while visiting the US in 2009. Our apartment balcony was literally over the Hudson and left you queazy when the water was choppy while boats passed. The sponge pancakes became a tradition where the family cooked together and ate out on that New York balcony!

Memories make you rich – build good values for a lifetime of spending.

What is a sponge pancake? It’s between a crepe and a fluffy pancake with lots of flexibility and can also be rolled or formed without breaking; therefore, are great for stuffing. The moist texture needs no buttering afterward nor really a lot of syrup. They are amazing with strawberries or berries of any kind as well.

Recipe Success: make sure the cooking temperature is medium, cover and cook for about 2 minutes on the first side, with the lid on, and 1 minute on the second without the lid. They can be fried without a lid; however, cook much more even and of course no difference in flavor. 

Preheat: a large non-stick, skillet with lid; to medium-high heat, but reduce to medium-low as the cooking starts. 

SPONGE PANCAKES WITH
HONEY OATS & ALMONDS

Step 1	Tools	Grams	Ounces	%
Bread flour, unbleached	3/4 cup	97.5	3.44
Whole wheat flour	1/2 cup	72	2.54
Oatmeal, not instant	1/2 cup	46	1.62
Salt	pinch	–	–	–
Baking powder	1/2- 1 Tablespoon	–	–	–
Almonds, sliced	1/3 cup	37	1.30

Combine the dry ingredients with the almonds and mix well. Set aside.

Step 2 Wet Ingredients	Tools	Grams	Ounces	%
Butter, unsalted, melted	1/2 cup	114	4	58.46

In a microwavable, 4 cup, glass measuring cup, or stove top using a small sauce pan; melt the butter without overheating.

Step 3	Tools	Grams	Ounces	%
Honey	1/2 cup	156	5.50
Eggs	2 large	110	3.88
Buttermilk, or kefir yogurt	2 cups	490	17.28
Vanilla	1 tablespoon	–	–

Add the honey, eggs, milk, and vanilla to the melted butter mixing well to incorporate the egg evenly. 

Pour; the Wet Ingredients into the dry all at once mixing well. Don’t try to develop a totally smooth batter, yet make sure the batter is mixed well, it will immediatley start to rise, don’t stir it down after this, just gently coax the batter into the skillet with a spoon or cup for dipping. 

Heavily grease a large non-stick, skillet with lid; preheat the pan to medium and after pouring the first pancake turn the flame to medium-low. Pour about 1/2 a cup of batter for a 6-inch radius, larger cakes will take longer to cook. Cover after pouring batter. Pancakes will need about 2 minutes on the first side covered, and 1 minute without a lid. If they cook too hot they don’t turn well and become too dark. 

Stack the sponge pancakes on place and place in warm area. 

Chef Notes: the batter is usually airy and pancakes are delicate with a demeanor that will burn if cooked at too high a heat; however, the batter should start to bubble immediately when poured; therefore, cook on medium-low for best results. And when pancakes are ready to turn, they will appear to be very floppy like a thick sponge crepe hanging over the spatula as they are turned. So, don’t worry. If they break they didn’t cook long enough on the first side. 

If you’re in the mood for chocolate try the Oozers!

Cheers and Bon apatite,
Efrona your humble chef

Notes:

1. Healthline, Jennifer Chesak, The No BS Guide to Good, Healthy Carbs