A while ago I decided I wanted something nice to do with my boy on Sundays, and given our shared enjoyment of cookery I decided making pancakes on a Sunday morning would be a nice thing to do. A year later and I am wondering why I started! Every Sunday, without fail, we have to have pancakes now. If I am lucky I can make crepes, but usually it's thick, fluffy, American style pancakes that are on the menu. I can't really complain as it's a nice tradition to have, but still, sometimes you fancy something a leetle different!
The recipe I use for the American pancakes is taken from Rachel Allen's 'Food for Living':
Ingredients
125ml milk (soya works well)
2 ripe bananas
2 tsp baking powder
1/2 tsp bicarb
150g plain flour
50g vanilla sugar
2 eggs
2 tbsp vegetable oil (I am too lazy to melt butter, but it tastes better if you do)
Lob all of the ingredients into a blender or whizz with a hand blander. I got suckered in to buying a Bamix a while back, and it's useless for everything other than making pancake batter. A very expensive whisk! But it makes sublime batter. It really does.
Method
Pour spoonfuls of the batter onto a hot griddle pan, no need to bother using oil if it's non-stick. Let them cook until bubbles appear and the underside is golden brown. Flip over and cook on the other side for about 30 seconds. Serve with our favourite toppings:
lashings of maple syrup
nutella
strawberry jam (home made if you have it)
lemon and sugar (Lex's favourite)
If you have some black or red currants stashed in the freezer, then drop them into the batter when you spoon it onto the pan, they will take a little longer to cook so lower the heat and enjoy the sharp tang of the fruit as you eat them.
Repeat every sunday ad infinitum...
