Thursday, 22 May 2014


We love eating out. We don't do it often, but when we do we want it to be special. Even inspiring. A "wow, I've never eaten this before" or "I've never eaten this this way before" or a "let's try this at home" experience. We want food that is tasty, healthy and preferably organic. Food made with love.

Why have we become so critical? A while ago we ate at a family restaurant and when we laid eyes on the bill (€85!) we honestly felt like screaming. All that money for poor quality dishes lacking in anything remotely to do with passion, flare or nutritional value.  Needless to say we paid the bill with a polite smile and walked away scolding ourselves: how could we have been so stupid, what a frivolous waste of money! And, more importantly, we came away ashamed. Ashamed because our children had eaten something we would never have given them at home: a 'pizza' with a big, white, doughy base and a topping that consisted of nothing more than a smear of tomato paste and a sprinkle of cheese. A whole heap of starch and not one piece of vegetable in sight. Not one! That evening, M and I vowed never to waste our hard-earned money on substandard eating out again.

Last Sunday, on our way home after a long walk in the woods, we passed an all too familiar pancake house.  Unpleasant memories came flooding back of greasy, undercooked pancakes that morph into clumps of cement in the stomach. The kids begged us to go in  - kids love pancake restaurants after all! - but  we stuck to our guns: no more wasting money on bad food. Instead, we went home and, much to S & N's delight, baked our own pancakes. It was a real treat. Especially because we made them ourselves, with our own good ingredients. And because we didn't feel guilty (or bloated) afterwards.

You can find the recipe below.

This is my - I like to believe - healthier take on those lovely thick little pancakes we all know and love.

Little Fat Pancakes
adapted from Mary Berry's Ultimate Cake Book by Mary Berry 

175g spelt flour
2 heaped teaspoons baking powder
30g raw cane sugar or coconut sugar
1 extra large egg or 2 regular eggs
200ml buttermilk
1 vanilla pod
yields about 20 pancakes

  • prepare a griddle or heavy-based frying pan by greasing it with olive or coconut oil
  • combine dry ingredients in a bowl (flour, baking powder, sugar)
  • in a seperate bowl, beat the egg(s), add half the milk and the vanilla seeds you've scraped from the pod
  • add the wet ingredients to the dry and hand beat with a whisk
  • add the rest of the milk to make a batter with the consistency of thick cream
  • drop 3 or 4 spoonfuls of the mixture into the pan (medium heat)
  • when the bubbles begin to show, turn the pancakes over with a palette knife and cook the other side for about 1 minute
  • cover pancakes with a clean towel to keep them warm and soft
Serve with anything you like - I would recommend maple syrup, butter & (sugar-free) jam or some lovely fresh fruit.


  1. Ik kan je alleen maar gelijk geven over het hele "uit eten" gedoe... Dikwijls te duur, en nog veel erger, ongezond... Ook wij eten hier quasi altijd thuis, en niks "prefab" maaltijd of diepvriesproduct zal hier over de drempel komen, alleen verse waren (en als je dat eens uittelt, is alles vers en zelfgekookt, ook nog veel goedkoper ! Mooi meegenomen ;-) )


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