I love pancakes.
I love the classic English, thin pancake with lemon and sugar. It's still strange to me that most Brits only eat this once a year on Pancake Day.
I also love the fluffy, thick American style pancakes eaten for breakfast. Luckily for me so does everyone else in the house!
I know its not a true American version as I also add a few oats in the mix. Weekends here can be crazy busy and with swimming, playing, climbing and generally larking about a dose of energy filled oats at breakfast is a must. If you don't wish to add oats simply add 25g of extra flour to the recipe below.
These are a true weekend breakfast essential- whip up some yourself and you will see the light.......
Ingredients
30g (2 tablespoons) unsalted butter
200g plain flour
25g oats
2 heaped teaspoons baking powder
1 teaspoon sugar
Pinch of salt
300 ml milk
2 eggs
Butter for frying pancakes
Method
1.Melt the butter and set aside to cool slightly
2.In a large bowl, add the flour, oats add baking powder, sugar and salt. Stir to combine.
3.In a jug, measure out the milk, beat in the eggs and then the slightly cooled butter, and pour this liquid mix into the bowl of dry ingredients, whisking as you do so.
4.Heat a non-stick frying pan, smear with a small bit of butter. Pour small amounts into the pan- I use a quarter-cup measure. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.
5. Pile the pancakes onto plates, dribble or pour over your choice of syrup, fruit, chocolate sauce, marshmallows, bananas etc etc!
Funky Syrup
To jazz up my pancakes I make a simple syrup. Simply add berries such as blackberries, blueberries or strawberries to a pan. I often use frozen berries for this too. Add a generous dollop of syrup- use table syrup, golden syrup or if feeling extravagant maple syrup and apply gentle heat to the pan till the syrup is bubbling. Turn off the heat and allow to cool slightly whilst the berries give up their juices and mix together to make amazingly good, funky coloured syrup.
Apply to pancakes, or apply to face as is usually the case with my little darlings!
I love the classic English, thin pancake with lemon and sugar. It's still strange to me that most Brits only eat this once a year on Pancake Day.
I also love the fluffy, thick American style pancakes eaten for breakfast. Luckily for me so does everyone else in the house!
I know its not a true American version as I also add a few oats in the mix. Weekends here can be crazy busy and with swimming, playing, climbing and generally larking about a dose of energy filled oats at breakfast is a must. If you don't wish to add oats simply add 25g of extra flour to the recipe below.
These are a true weekend breakfast essential- whip up some yourself and you will see the light.......
30g (2 tablespoons) unsalted butter
200g plain flour
25g oats
2 heaped teaspoons baking powder
1 teaspoon sugar
Pinch of salt
300 ml milk
2 eggs
Butter for frying pancakes
Method
1.Melt the butter and set aside to cool slightly
2.In a large bowl, add the flour, oats add baking powder, sugar and salt. Stir to combine.
3.In a jug, measure out the milk, beat in the eggs and then the slightly cooled butter, and pour this liquid mix into the bowl of dry ingredients, whisking as you do so.
4.Heat a non-stick frying pan, smear with a small bit of butter. Pour small amounts into the pan- I use a quarter-cup measure. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.
5. Pile the pancakes onto plates, dribble or pour over your choice of syrup, fruit, chocolate sauce, marshmallows, bananas etc etc!
Funky Syrup
To jazz up my pancakes I make a simple syrup. Simply add berries such as blackberries, blueberries or strawberries to a pan. I often use frozen berries for this too. Add a generous dollop of syrup- use table syrup, golden syrup or if feeling extravagant maple syrup and apply gentle heat to the pan till the syrup is bubbling. Turn off the heat and allow to cool slightly whilst the berries give up their juices and mix together to make amazingly good, funky coloured syrup.
Apply to pancakes, or apply to face as is usually the case with my little darlings!
