As it’s Shrove Tuesday tomorrow I feel I should blog about Pancakes. However these delicious creations feature large in our house as Child 2 is a creature of habit and campaigns weekly, without fail, to have them for breakfast on Sunday mornings. Seeing as this is the least busy day of the week from the point of view of cooking something up first thing, I have generally been happy to indulge him.
Of course I’m talking about the American variety and therefore Delia just won’t do. I have been through several versions over the years and I have always been left wanting in some way. Typically I’ve used a recipe of Nigella’s but this involves melting butter which then has to be cooled to some degree before being added to the various other ingredients, which I could not commit to memory, basically a bit of a faff. At that time of the week, let alone morning, I want to be able to bang these out in a family-tradition-I’ve-been-doing-it-all-my-life kind of way, with a minimum of brain power, equipment and little opportunity to forget some vital ingredient. I have learnt this the hard way and after 5 years have finally come up with the ideal recipe, and here it is.
Adapted from the inspirational Rachel Allen, and the result of a happy accident, her Drop Scones recipe has been morphed into our American Pancake one, and because it is all about stateside in this post, I use my anglicised version of american measures:
a generous ½ cup self-raising flour, pinch of salt, 1 tbsp (15g) caster sugar, 1 egg, ½ cup milk, a drop of sunflower oil. That’s all you need apart from a bowl, a balloon whisk and a frying pan. (I do appreciate you can buy pancake mix (type in pancake mix at the link) which would be far simpler but that’s not what this blog’s about).
So put all the dry ingredients in a bowl, make a well in the middle and add the egg and milk. Whisk until you have a smooth batter and that’s it. Heat 1 tsp oil over a moderate heat and after a minute, wipe the non stick frying pan with some kitchen paper, to remove the liquid oil or use that oil spray. Depending on the size of your frying pan dot single dessert spoonfuls of mixture around the pan. It will spread out, so to a say 22cm (9″) pan add about 3 dollops. Allow the mixture to cook on that side until you can see bubbles popping on the surface of the cooking batter, then get a little palette knife or fish slice under the pancake and flip it over, give it another 30 seconds to a minute and remove to a plate and a slightly warm oven whilst you carry on with the next batch, wiping the frying pan carefully with the oily kitchen paper between each batch. Keep going ’til you have used up all the batter, you will probably end up with around 12 or so depending on how big you decide to make them. There is no right size but you know what they should look like. We don’t go massive.
Delicious with the following: honey, jam, eggs and bacon, any fruit, sliced to go with, and of course Maple Syrup.
Maple Syrup – Canada – Thinking Day (c.1982). What can the Girl Guides Thinking Day Celebrations have to do with all this I hear you asking? Thinking Day is also this week (22nd) and is celebrated by Guides world-wide as it’s their founder’s birth date. Back in 1982 we were duly celebrating this with other Guides from our town in a school hall somewhere. Each Guide Company providing a display from another one of the Guiding Nations. This was to include food from the relevant country for us to eat ourselves as a snack.
Our Company had picked Canada and so someone had kindly prepared a kind of Maple Syrup Tart (a bit like Treacle Tart) for us all. Maple syrup for the uninitiated has a distinctive, intense flavour in such a dish. I should like to point out that I adore maple syrup but as we all sat there that evening, hungry and picking miserably at this confection, we were all absolutely bright green with envy as we looked across to the Company who had chosen Italy……