Who doesn’t love Pancakes. It’s one of my first positive food memories that repeats through my life. My mum made great Pancakes and always served with a sprinkle of sugar and a squeeze of Jif Lemon (not sure why we never had fresh lemons). I have carried on that tradition on, until recently as I’ve started having pancakes as a treat breakfast.
This morning I was feeling a bit flat after a great weekend in Brighton with my nephew and as an emotional eater I didn’t want my usual Bran Flakes. So inspired by the great American series The X Files the truth was out there…
The Pancake recipe I used was this recipe :
● 135g Plain Flour
○1 teaspoon of Baking Powder
● Teaspoon of Salt
○ 2 Tablespoons of golden caster sugar
● 1 Large Egg (free range)
○ 4.5 fld Oz Milk
Then I decided to mix it up with
● 1 Teaspoon of ground cinnamon
○ Handful of Sultanas
The method is simple
Put flour, sugar, salt, baking powder, cinnamon into a bowl (I prefer to use my Pyrex Jug it makes it easier to decant.)
Crack the egg into the middle and start to mix in.
Then add the Milk mixing as you go until you have a thick batter.
Next melt a nob of butter in your pancake pan and add this to your mix and stir in.
Finally add your Sultanas and leave the batter to rest. An hour if you can and if you have no patience like me, then five minutes; this let’s the ingredients meld together and the starch molecules in the flour are absorbing the liquid in the batter making the batter thicker. This causes them to swell and gives the batter a thicker, more viscous consistency.
Then I use peanut oil to oil the pan and put it on a low light.
I use a tablespoon as measure for each pancake (most recipes suggest a ladle)
I cook until I see air bubbles then turn (this should take about 1 to 2 minutes)
Then serve with or without Maple Syrup (other brands are available but this was on offer).
I loved these and as a huge fan of Cinnamon they will be a new Sunday treat .
Tonight we will be having traditional pancakes unless I’m out voted!
Hope you enjoy your Shrove Tuesday.
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Louise Winder Food & Travel
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