My niece and nephew came to stay at the weekend. I wanted to make them something nice for breakfast but I didn’t want any faff. Just a chilled yet special breakfast with the kids that went beyond toast and cereal.
I decided to go for a big pile of fluffy warm pancakes. The kind of breakfast where you pile of load of nice things on the tables, like fresh lemons, mango, sugar, maple syrup, nutella, yogurt, crispy bacon…and let everyone did in! Oh and don’t forget the pot of tea and fresh filter coffee. Perfect.
I stole a recipe from ones of my friend’s mum’s old cookbooks. It had those old-skool pictures of the food that ironically make it look incredibly unappealing, and it takes a good read of the recipe and a bit of imagination to convince you it might be a bit of a goer. I spare you the naff picture, but provide the recipe below with a promise it will be best pancakes you’ve ever made...
185g / 6oz self raising flower
1 tsp baking powder
2 tbsp caster sugar
2 eggs, lightly beaten
250ml / 8 fl oz milk
60g / 2 oz butter, melted
100g / 3.5 oz butter (for frying)
1. Sift the flour, baking powder, sugar and a pinch of salt into a bowl and make a well in the centre. Mix the eggs, milk and melted butter in a jug and pour into the well all at once, whisking to form a smooth batter. Cover the bowl with cling film and set the batter aside for 20 minutes.
2. Heat a large frying pan and brush lightly with melted butter. Pour 160ml / 2 fl oz (or simply a small ladleful) into the pan and swirl gently to make a pancake about 10cm in diameter. Repeat two or three times depending on the size of your pan. Cook over a low hear for around 1 minute, or until the underside is golden. Turn and cook the other side.
3. Pile high and dig in!
A beautiful variation is of course the lovely blueberry pancake. If this floats your boat, just add 150g of blueberries to the batter.