Tag Archives: Pancakes

Pancakes on a Tuesday

So Tuesday is a bit of an odd day of the week for eating in our house. It sits neatly between ‘I’m only eating carb free stuff Monday’ and ‘I’ve given into the bag of office Haribo Wednesday’. However, once a year good old pancake Tuesday rolls into town with its offerings of guilt free fluffy pancakes.

It’s not a greatly planned event in our home, but more blind panic when we realise we have an excuse for pancakes. Anna normally goes ice cream and banana, but I prefer a little lemon, sugar and cinnamon….erm, with some ice cream on the side. However, this year we wanted to make more of a meal of it. Forget those flimsy thin pancakes. We want thick old American ones dripping in maple syrup. Banoffee Pancakes seemed like a good shout, but hot toffee sauce just seems like we’re pushing the boat out a little for a Tuesday. So we’re going back to a recipe we found ages ago.

What you’ll need
240g plain flour
1 teaspoon bicarbonate soda and another teaspoon of baking powder
1 tablespoon of sugar
1 large egg with a pinch of salt
500ml buttermilk or 500ml milk with two teaspoons of lemon juice if you can’t find any
2 tablespoons of melted butter
150g jumbo porridge oats
Rashers of streaky bacon. Personally I think if it’s not smoked it can’t be bacon
Fresh fruit and maple syrup to finish

Mix all you dry ingredients together in a bowl and separately whisk the egg and buttermilk. Then stir and combine the mixture together.  Allegra McEvady recommends making the batter the night before and keeping it in the fridge…it seems to make the pancakes a little bit more magic.

When you’re ready to get breakfast going, fold in the oats and melted butter. The trick is to do this with as little stirring as possible, it doesn’t matter if you have streaks of the melted butter left. Grease up a thick based frying pan or griddle if you want it to look fancy. A medium heat should do as you don’t want to burn them, but make sure the pan is hot.

Now each pancake should be about 4 tablespoons worth if you’re looking to be accurate. I found a soup ladle worked just as well. They’re ready to flip over when big bubbles start to appear on the top and around the edges, should be around 2-3 minutes. Then time for the flip, they’re fairly thick so be careful if you’re showboating and not using a spatula. Same amount of time for the other side or when they’re lovely and golden-brown. Serve straight away, with grilled crispy bacon, fresh fruit and a generous amount of maple syrup. Now that’s what I call a Tuesday night dinner!

Banoffee Pancakes

 

I want to pay tribute to a dessert hero of mine – Van Hargreaves from the Hungry Monk. Who? Well yes, you’ve probably never heard of him, but  I bet you would have heard of the humble Banoffee pie right? Well he’s the bloke who invented it way back in 1972, right here in East Sussex. It is such a popular pudding that the word ”Banoffee” has been entered into the English language and is used to describe any food that tastes or smells of banana and toffee.

So why mess with a British classic? Isn’t it already sweet enough? What’s wrong with oozing layers of whipped cream and toffee? These questions nagged at me as I stared at two old bananas. It was 9am on a Sunday, I was hungry and wanted pancakes but didn’t want to waste these old bananas. The problem was, all I could think of was Banoffee pie. In the end I decided to have them both and make Banoffee Pancakes.

This recipe was originally from an earlier Lazy Sunday Pancakes post a few months back. I combined it with a few tips on making banana bread, then finished it with a toffee sauce. A short tweet about my Sunday craving for pancakes and suddenly two hungry friends and their son were on our doorstep. I must be onto a winner here!

Pancakes – enough for 4
250g all purpose white flour
1 tsp bicarbonate soda
1 tsp baking powder
1 tbsp brown sugar
1tsp cinnamon
pinch of salt and nutmeg
1 large egg
500 ml buttermilk
2 very ripe bananas
1 tbsp melted butter

In a large bowl mix together all the dry ingredients and seperately mash up the bananas with a fork. Whisk your egg, buttermilk and then combine everything together. You can do this the night before if you prefer. When you are ready pour in the melted butter and fold in with as few strokes as possible.

Choose a thick-bottomed frying pan and lightly grease it. Make sure the pan is hot before you pour in the batter, but make sure you keep the flame underneath gently ticking along. Ladle out the batter and flip when big bubbles appear on the surface. It should take just under 3 minutes for each side. They are perfect straight from the pan however if you are making these for more than just yourself then you will need to keep the pancakes warm in the oven whilst you make each one.

Toffee Sauce
110g butter
250g brown sugar
225g golden syrup
150 ml double cream

This is the simplest bit. Add all the ingredients to a small pot and gently simmer away until you get the desired consistency. Make this in advance so when cool the sauce becomes that lovely thick toffee sauce you would expect in a banoffee pie. Pour generously over your pancakes and enjoy the breakfast of champions.

Lazy Sunday Buttermilk Pancakes

Fired up with New Year ‘live well & eat better’ vigour, I’ve been rummaging through the cupboards for healthy ingredients to start the day. I’ve had a week of dull and dusty muesli and needed a proper Sunday breakfast, but healthy of course. First up I find healthy porridge oats that haven’t been touched in a few weeks, but then I falter. What about this maple syrup? I haven’t used that in a while. Ooh and how about this left over streaky bacon in the fridge, I shouldn’t waste that being frugal is a resolution too right?

There and then I decide to make a new resolution, to be against boring breakfasts and champion all that is good and tasty on a Sunday morning – you should be able to get everything you need from a decent diet. So I decide on pancakes. Not just any old wafer thin pancakes, but proper oaty buttermilk pancakes. Like the ones I had with Anna at Cafe de la Presse in San Francisco. Covered in fresh fruit, maple syrup and finished off with a couple of crispy bacon rashers. Yum.

What you’ll need

240g plain flour
1 teaspoon bicarbonate soda and another teaspoon of baking powder
1 tablespoon of sugar
1 large egg with a pinch of salt
500ml buttermilk or 500ml milk with two teaspoons of lemon juice if you can’t find any
2 tablespoons of melted butter
150g jumbo porridge oats
Rashers of streaky bacon. Personally I think if it’s not smoked it can’t be bacon
Fresh fruit and maple syrup to finish

Mix all you dry ingredients together in a bowl and separately whisk the egg and buttermilk. Then stir and combine the mixture together. I’m using a recipe from Allegra McEvady who recommends making the batter the night before and keeping it in the fridge. Seems to make the pancakes a little bit more magic, just like if you make Yorkshire pudding batter the night before.

When you’re up and ready to get breakfast going, fold in the oats and melted butter. The trick is to do this with as little stirring as possible, it doesn’t matter if you have streaks of the melted butter left. Grease up a thick based frying pan or griddle if you want it to look fancy. A medium heat should do as you don’t want to burn them, but make sure the pan is hot.

Now each pancake should be about 4 tablespoons worth if you’re looking to be accurate. I found a soup ladle worked just as well. They’re ready to flip over when big bubbles start to appear on the top and around the edges, should be around 2-3 minutes. Then time for the flip, they’re fairly thick so be careful if you’re showboating and not using a spatula. Same amount of time for the other side or when they’re lovely and golden-brown. Serve straight away, with grilled crispy bacon, fresh fruit and a generous amount of maple syrup. Now that’s what I call breakfast.