Monday, March 3, 2014

Perfectly Plump Pancakes


In our house pancakes are never limited to Shrove Tuesday, but are enjoyed whenever there is a little extra time to spare in the mornings. Occasionally if it's a special occasion, say like a birthday, pancakes will always be on the food request list. Pancakes are so easy to prepare and they rarely create too much of a mess, so they're ideal to make with little ones. The boys are planning on having pancakes for their breakfast, dinner and tea tomorrow, so I may get cracking with the batter-making! 


These pancakes can be made plain, but for a fruity pancake mix, I like to add a handful of mashed blueberries or strawberries, or a grated apple, or some mashed ripe banana to the batter. It just really depends on what I have to hand. This recipe is for thick 'American style' pancakes. If you would prefer more of a 'crepe like' pancake just add a little extra milk to the batter and spread it out evenly on the pan at the start of cooking. 



Perfectly Plump Pancakes

Ingredients
150g self-raising flour
pinch of salt
225mls milk
1 egg
50g blueberries/strawberries, mashed, or 1 eating apple, grated
sunflower oil, for frying

To Serve
fresh berries
maple syrup or apple syrup

Method
1. Place the flour and salt in a bowl.
2. Make a well in the centre and add the egg. Slowly combine it with the flour, using a hand whisk
3. Very slowly add the milk, whisking well after each addition.
4. When the batter is nice and smooth add the mashed blueberries or grated apple. Combine well and then pour into a jug and cover with cling film. Refrigerate for at least an hour. The batter can be used straight away but it tends to have a better consistency when left to rest. Give the batter a little whisk before cooking.
5. Heat the frying pan and add a little sunflower oil.
6. Add 3 small ladlefuls of batter onto the pan. Cook for 2 minutes or until some bubbles appear on the surface. Using a spatula or fish slice to turn the pancake over and brown the other side.
7. To keep the cooked pancakes warm place in a low heated oven and continue cooking the rest of the pancakes. Add the toppings of your choice.

Enjoy straight away!

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Some more pancake inspiration -

Kristin at Edible Ireland shares her recipe for Salted Nutella & Banana Pancakes...these sound amazing.

Rosanne has some adorable looking Buttermilk pancakes over on her blog - Like Mam Used to Bake.

These nutrient-rich Pear Pancakes, from Dorcas Barry, are so tasty and they are a great, healthy alternative for Pancake Tuesday.
Donal Skehan shares a delicious savory Pancake recipe, filled with Ham Hock, Spinach and Cheese.
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There are many more interesting pancake recipes on the web. Feel free to share your favourite pancake recipe, or pancake toppings, in the comment box below. I'm always on the lookout to try something tried, tested and loved!

2 comments:

myfoododyssey.com said...

Beautiful photos Nessa. We also have pancakes all year round. I tend to make thinner ones, probably just cos that's what I grew up with. Pancake Tuesday is celebrated quite differently here in Lithuania. I've put a little blurb on the blog if you fancy a read! Hope you all enjoy your pancakes! J.
http://myfoododyssey.com/2014/03/01/pancake-tuesday-uzgavenes-recipe/

Nessa Robins said...

An excellent read - there are some very interesting customs in Lithuania. Your pancakes look fab & I love your tip about using full-fat milk! For tea this evening I added a little more milk to the batter, so we also had crepe-like pancakes. They were a big hit :)

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