|Pancakes, maple syrup and Coffee - the breakfast of champions....well of me anyway!|
So it's Tuesday once again.........where do the days go?
This week I thought I'd dedicate 'Tuesday is Food Day' to The good old American Pancake! I LOVE them, although you may have already guessed this from my post about Mama's on Washington Square, San Francisco!
They remind me of the only time I ever went abroad as a child when we had a family holiday in Canada, and when I took my Mum to America when I was 22. They also remind me of my honeymoon when I ate them for breakfast almost everyday for 3 weeks! And of my most recent trip to Vancouver and Seattle with my Husband in 2009.
Since my honeymoon I have tried what feels like hundreds of recipes and today I thought I'd share my favourite. Now, I want to get this straight from the start, American Pancakes should be made with buttermilk......that said, whoever has buttermilk in their fridge when they need it at short notice? Definitely not me! So this recipe is for non-buttermilk pancakes, but don't let that disappoint you, these are gooooooooooood! And I promise you'll be making them again and again.....and again!
135g/43/4Oz Self Raising Flour
1tsp Baking Powder
2Tbsp Caster Sugar
130ml/41/2fl oz Milk (I use semi-skimmed)
1 large egg, lightly beaten
2Tbsp Olive Oil
Butter for cooking
Lashings of maple syrup (actually make that gallons!)
Mixed red berries/banana/watermelon/kiwi/bacon/egg (whatever you want!)
1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the olive oil.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan, or flat griddle, over a medium heat and add a knob of butter. When it's melted, add a ladle of batter. It will seem very thick, but this is how it should be!
4. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown. (The bubbling ensures the pancake is cooked in the middle).
5. Repeat until the batter is used up, you can keep the pancakes warm in a low oven, but they taste best fresh out of the pan!
NB: If you like you can add bluebarries/bananas/raspberries etc to the batter before cooking.
6. Cover in maple syrup (and fruit) and devour!!!!!!!!!!!!!!
With the size of my ladle, and with eyes bigger than my belly, I'd say that this recipe makes 4 LARGE pancakes! If you are cooking for more then you can always scale up the recipe. If you are cooking for yourself only, then the batter lasts well in the fridge, simply cover with cling-film and try to resit for 24hrs!
If your urge for pancakes is just so great and you don't have all the required ingredients and you live in Dorset then I'd suggest hitting up The Living Room in Westbourne (best pancakes in Bournemouth!), or Cafe Bosca Nova in Boscombe, also in Bournemouth. Alternatively if you are in London then try Automat, although a bit more pricey. Failing all else, book a flight to San Fransisco and head for Mama's on Washington Square!
I'd love to know if you try this recipe, what topping did you have? Did the pancakes turn out nice and fluffy? Mmmmmm.........pancakes!!!!!!!
Happy baking my lovelies. xx