Thyme Pancakes
These pancakes is a great twist on the traditional tortillas. It works so well as a wrap and enhances all the flavors of the rest of the meal. I also like to serve these as a healthier breakfast pancake with lots of fresh berries, honey and a dollop of greek yoghurt.
Ingredients
- 1 2/3 cups All Purpose Flour
- 1/3 cup Grahamflour
- 4 Eggs
- 1 cup Water
- 1 Beer
- 1 cup Buttermilk or Almond Milk
- 2 tbsp Dried Thyme
- Pinch of Salt
Instructions
- Combine the all purpose flour and the graham flour with thyme and salt in a large bowl. Mix together before making a small indentation in the center.Crack the eggs and pour into a seperate bowl. Whisk the eggs together before adding the buttermilk. Stir together before pouring the milk mixture into the flour mixture gently, while stirring. When everything is combined, pour in the beer and mix together.Heat a non-stick skillet and pour in the pancake batter, 1 pancake at a time (optional: if you want, you can cook the pancakes in coconut oil or butter for an extra delicious treat). Cook for 1-2 minutes on each side at medium heat, ot until the pancakes are nice and golden. Once the pancake is cooked, transfer it to a clean plate and stack each new cooked pancake on top – until you have a nice big mountain of pancakes.These pancakes can be served immediately, or made in advance. They can also be frozen and reheated whenever needed.
