I recently read a review of a book I really wish I'd written - Pancake: A Global History would have been really bloody delicious to research. I picture author Ken Albala travelling the world making Homer Simpson 'ah-wrow ah-wrow ah-wrow' noises as he chomped his way through the finest, most scrumptious flat-pieces-of-fried-carb heaven the pans of the globe had to offer. Yum.
Pancakes are something to get out of bed for. They are especially good late morning, while wearing pyjamas and slippers, reading the paper and with some winter sunlight trickling across the table like maple syrup on to a stack of pancakes trickled with maple syrup...
Tomorrow's public holiday is the perfect excuse to flip out. There's a great pancake recipe on the side of buttermilk containers which have good 'b' things in them like buttermilk (well, obviously) and blueberries. And there is also this recipe which is so easy that you'll be chowing down Homer style within 20 minutes. ah-wrow, ah-wrow, ah-wrow...
Nigella's American Breakfast Pancakes
from my favourite How to be a Domestic Goddess.
225g plain flour
1 tablespoon baking powder (sounds like a lot but makes 'em so fluffy!)
pinch of salt
2 large eggs
30 g butter, melted and cooled
butter for frying
Put all ingredients in a food processor and blitz it baby! Nigella says to leave the batter for 20 mins before frying but I was too hungry/greedy and didn't wait and they were still delicious.
Remember to cook pancake on one side until bubbles form and pop in the uncooked surface, then flip. Don't be tempted to pump the heat too high though - the butter will get all burny and not nice.
Serve with lemon and sugar, or maple syrup or if you've got some blueberries (frozen ones are fine too) sprinkle them onto the uncooked side of the pancake straight after you pour it into the pan then cook and flip as usual. Mmmmmm. Make nice coffee and find that sunny spot...