I made these pancakes last week as I wanted a bit of a change from the normal pancakes. This Jamie Oliver recipe was just the solution!! His 'Yemeni Pancakes' as kind of like a cross between a crumpet and a pancake.
I served mine with peanut butter, sliced banana and a drizzle of maple syrup and they were divine!! The wee holes that appear are perfect for soaking up anything you put on them. I also think that they would be amazing with some greek yoghurt, berries and honey. Actually as I am writing this, I want to make them again just to try that combination.
I will note that while I often make pancakes for breakfast, while not difficult to make, these pancakes do take a little bit of time. The yeast needs time to develop, so unless you are willing to wait about 1 1/2 hours for your breakfast (I am not) I would recommend making these for a brunch or lunch.
7g dried yeast (about 2 tsp)
1 tsp honey
2 large eggs
175g self raising flour
175g cornmeal flour or fine semolina flour
1. Dissolve the yeast in a bowl with a couple of good splashes of warm water and the honey, then leave in a warm place for around 20 minutes.
2. Beat the eggs in a large bowl and whisk in the milk.
3. Gently whisk in the yeast mixture, then add the flour cornmeal/semolina and a pinch of salt.
4. Whisk for a minute or so until the mixture is thick enough to coat the back of a spoon (If it is too thick gradually add a little more milk).
5. Cover the bowl and set aside for around 1 hour.
6. Heat a large, non stick frypanover a medium heat.
7. Rub the pan with a little olive oil on a paper towel.
8. Pour a ladle of the pancake mixture into the pan and tilt the pan to spread the batter into a large circle.
9. Cook for 2 minutes, lots of little holes should appear on the top.
10. Turn the heat down to low, place a lid on the pan and cooke for a further 2 minutes or until the panacke is cooked through.
11. Repeat with the rest of the mixture.
12. Serve holey side facing up.