Who doesn’t love a pancake? We went on a family holiday to Tunisia years ago and they had a beach front pancake hut on the hotel grounds. My Dad ate so many every day that my Mum banned him from going into there half way through the holiday!
When we are allowed Dad, I will make you a huge stack and we won’t tell Mum! My Mum used to pretend it wasn’t pancake day when we were little as she dreaded standing over a hot stove for hours while we all had a pancake eating contest. How cruel ha ha. That’s almost as mean as saying when you hear the ice cream man’s tune that means he’s run out of ice cream.
I’m sure she’d give anything to have as all lined up at the moment waiting for pancakes.
These ones are the thicker and fluffier American type. We love them with lemon and sugar, smothered in maple syrup, a dollop of vanilla ice cream and sometimes crispy bacon.
What do you add to yours?
Makes 2 large pancakes or 4 small ones ( Just double up recipe for more)
150ml milk – I use semi skimmed
1 teaspoons cinnamon
110g plain flour
2 teaspoons baking powder
Knob of butter to coat the pan
Add all the ingredients to your mixing bowl except the butter and whisk until smooth. Don’t over whisk.
You don’t need to rest your batter mix but if you do it will result in lighter, fluffier pancakes.
Heat a large frying pan, add your butter and when it starts to sizzle add a ladle full of your pancake batter mix. When it starts to bubble slide your pan slice underneath and flip. Heat this side for a moment or two until it looks light and fluffy and serve.
Tip: Serve with whatever takes your fancy but these work so well with lemon, sugar, maple syrup and ice cream. For a weekend treat top all of that with crispy bacon.