Is there anything more satisfying for breakfast than a tall stack of pancakes? It was the morning of the EU referendum result and while my friends and I are currently on holiday in Cornwall, we woke up feeling dejected. But this blog isn’t about politics so I will leave it there, instead I want it to be about happiness and sometimes food can be a large contributor to that. Not that anyone needs an excise to make these, but they are the perfect comfort food when you need a little pick me up.
I wanted to lighten the mood and bring everyone together around the table to get the holiday off to a good start, so I made Nigella Lawson’s ‘American Breakfast Pancakes.’ Now I am not American, I have never been to America and neither is Nigella so I cannot vouch for the fact that they are what they say. Sometimes I’m a little dubious about cooks claiming their recipes are ‘authentically… insert country here‘ but I can say that these pancakes are a crowd pleaser. I have made them a few times but these ones were the best, they came out perfectly smooth, fluffy and round, so I thought they deserved a little blog post.
225g plain flour
1 tablespoon baking powder
1 pinch salt
1 teaspoon sugar
2 large eggs (beaten)
30g butter (melted and cooled)
300 millilitres milk
1) If you are making the mixture in a food mixer then simply pop in all the ingredients and blitz until smooth. However if you are mixing by hand, as I like to, combine all the dry ingredients into a large bowl and them make a well in the middle.
2) Now mix in the eggs, milk and melted butter. This batch of pancakes were the most successful I have ever made, and it was all in the mixing. First pour the beaten eggs into the well and mix until some of the flour is combined, using either a fork or hand whisk. Now pour in the milk. Note – I have found if you do it all at once you flood the flour and it gets a bit lumpy so mix the milk in gradually. When the butter is cooled mix this in also, making sure all the flour is off the sides of the bowl and the butter is well incorporated. The mixture should be really smooth but not too runny.
3) Transfer the mixture into a jug, it’s must easier to pour that way!
4) Melt a knob of butter in a fyring pan over a medium heat. Pour a bit of the mixture into the pan, as it shouldn’t be too runny the mixture won’t spread so you can pour the size you would like. The pancake is cooked on one side when it starts to go slightly brown and bubbles… and then you can flip. Each pancake only takes 1 minute or so to cook. I usually get around 12 pancakes from this recipe.
5) Stack each pancake onto a plate as you cook. Tip – put a piece of kitchen roll on top of the stack as you are cooking to retain the heat. Enjoy with any topping you like!
If you would like to make these into banana pancakes, chop up two bananas and while the mixture is slightly wet pop some banana pieces in the mixture and then flip. The same goes for blueberry pancakes. These are also great with banana and blueberries on the side, caramel sauce, Nutella, maple syrup, bacon and of course, lemon and sugar. Happy pancake making! 🙂