Bank Holiday breakfast pancakes: the best recipe ever

The sun is shining, the days are long and here comes an extra day for lounging around and having a big, fat breakfast. Normally I am not very good at this, not just for myself anyway, and if I have breakfast/brunch with a friend then I go out. However, I had an Anglo-American (i.e. born and grew up in England but has spent most of his adult life in the States) staying with me until Friday morning so I had an excuse to make pancakes and, even more importantly I know now, an excuse to try a Nigella recipe which, you may have noticed, doesn’t happen very often round here. 

This recipe is from Nigella Express which is the only NL book I have ever bought. I don’t have anything particular against her, not in the way that I actively dislike Jamie Oliver or, rather (let’s be fair, since he is not a personal friend…), actively dislike his public persona; I’ve just never been that interested in what she does. And, since I don’t watch television, her shows, in all their apparently pseudo-sexy glory, have passed me by. But then a friend cooked me the coq au Riesling from the same book and, leafing through his copy, I found several things that I wanted to make, at least five anyway, which is my break point for buying the things. And this pancake idea, well this is worth the book in my opinion.

It’s genius: make up a batch of the dry ingredients, then, when you want to make pancakes, mix up a little of the mixture with egg, milk and melted butter. Homemade pancakes, in five minutes, with no nasty preservatives, fillers or whatever else they put in shop-bought mixes to help them keep. Apparently each 150g of this recipe makes 15 but, unless you make pancakes the size of a 10p piece, I’d say it makes about 8 normal-sized ones. So far I have had them with ripe mango, grilled halloumi and crème fraîche (Friday; gorgeous), maple syrup and green bacon (Saturday; equally lovely) and today I think I will have the last of the batter with the rest of the mango, a little lime zest and some more crème fraîche. And the wonderful thing is that was just one batch; I have a whole jar of the stuff left for tomorrow and next weekend too…

For the pancake mix
Cupboard (or things you may already have)
plain flour, 600g
baking powder, 45g (or 3 level, 15g, tablespoons)
bicarbonate of soda, 2 teaspoons
fine sea salt, 1 teaspoon
vanilla or caster sugar, 40g

For the batter/pancakes
Cupboard (or things you may already have)
egg
milk, 250ml (semi-skimmed or whole)
butter, about 20g

How to make the pancake mix
1. Put all the ingredients in a bowl, stir together well then store in a jar.

How to make the pancakes
1. Melt the butter (you want about 15ml of melted butter).
2. Take 150g of the dry mixture and mix it with the egg, milk and melted butter. I did this with a hand whisk; it barely merits a blender.
3. Heat a frying pan up and melt a teensy amount of butter in it (either what’s left over or a scrap more).
4. As soon as the butter is foaming tip out any excess, return the pan to the heat and spoon in large dollops of the mixture (I find American cup measures, usually the ¼-cup, very good for this). Cook them for a couple of minutes on each side (they are ready to flip when bubbles appear on the surface). Keep warm whilst you make the rest of the batter/decide what delights to put on top.

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2 Responses to Bank Holiday breakfast pancakes: the best recipe ever

  1. Tony Austin says:

    Hi, Had my nephew and niece over to stay this weekend and we served these up this morning with maple syrup and bacon. A huge hit with all of us and we have a the technique of making up the dry ingredients first was a huge help. Best breakfast in ages.

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