Tuesday, 12 February 2013


Pancake Day now creates a fierce debate in my kitchen. It's a toss up (thank you) whether to have traditional crepe style pancakes with lemon and sugar, or fat squishy American ones dripping with maple syrup. Today we had the latter, served with berries and bananas alongside. This is my fail-safe recipe that makes 12-15 pancakes:

200g self raising flour
 100g caster sugar
1 tsp baking powder
1 tsp cinnamon
1 egg
200ml milk

Mix the dry ingredients together in a large bowl or jug.
Whisk the egg in a separate bowl and add the milk.
Make a well in the centre of the dry ingredients, and pour in the milk and egg mixture. Whisk to combine, gradually drawing the milk into the flour.

Heat a large frying pan over a medium heat, and add a knob of butter.
Once melted, cook your first batch of pancakes: I do mine in batches of three, and you'll want a good heaped tbsp of batter per pancake.
Cook for 3-4 minutes on the first side, until golden, then flip over and cook for a further 2 minutes.
Keep them warm on a plate in a low oven while you repeat, until the mixture has been used.

Serve with an array of pancakey accompaniments. Maple syrup is obligatory.

1 comment:

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