Food and drink

Pancake Breakfast


I was out of the house on Tuesday so missed pancake day, though to be honest it’s not something I tend to pay attention to most years. Still in advance of it the local supermarket had stocked up on pancake related supplies including maple syrup so I picked up a bottle and as I had some eggs in the kitchen decided a pancake breakfast would be a great way to start the weekend.

Pancakes are so easy. You’d really have to work hard to screw them up. The batter is simple, I use the same recipe as I do for Yorkshire puddings – just flour, eggs and milk with a small pinch of salt (or sugar if making for dessert). Cook in a medium non-stick pan with a tiny bit of oil. It just takes minutes to get perfect, fluffy pancakes that are great with a few slices of bacon and a generous glug of the aforementioned maple syrup. Just the thing for a Saturday morning. Especially if, like me, you’ve had one beer too many the night before!

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Makes about 6 pancakes

110g plain flour
290ml milk
2 eggs, beaten
Pinch of salt

Sift the flour and salt into a mixing bowl, make a well and pour in the eggs.
Stir the eggs with a spoon and draw the flour into the centre to form a paste.
Add the milk slowly and keep stirring until you have a smooth batter.
Chill for 30 minutes (this is optional if you’re really hungry).
Heat a medium size frying pan over a medium heat then add a small drop of oil.
Add a ladle of batter to the pan and swirl round so it covers the base of the pan.
Cook for a minute or so until the mix starts to bubble, is beginning to firm up on the top isn’t sticking to the bottom (once it’s cooked on one side it will move freely on the pan).
Flip with a spatula (don’t try to flip it using just the pan unless you enjoy ruined pancakes).
Cook for another minute or so, again until it starts to bubble and is moving freely on the pan.
Flip out onto a plate, add a bit of oil to the pan and start again with another ladle of batter.
Repeat until you run out of batter.
Serve with bacon and maple syrup.

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