Ah, the humble breakfast pancake. Incredibly simple, yet incredibly delicious.
START WITH THE DRY STUFF
Add 100 grams (3/4 of a cup) of plain flour to a bowl & add 1.5 teaspoons of baking powder.
THEN ADD THE WET STUFF
Pour in 150 millilitres of milk, a little melted butter & a splodge of honey (or sugar). Whisk to a smooth batter. If you are feeling adventurous, try adding a handful of raisins or sultanas into the mix.
NOW COOK IN A MEDIUM-HOT FRYING PAN
Add a smidge of butter to the pan & swirl it around in the pan to coat the cooking surface. Add a dollop of batter (about a tablespoon size) to the pan & if you have space keep adding dollops, but allow plenty of space in-between (unless you just want one, big pancake that is). After a minute or so, watch for the little air bubbles to emerge on the surface of the pancake & then flip them over. A minute later, flip them back again – if they are a beautiful golden brown colour on both sides, they are done. Personally, I tend to leave them in a bit longer as I like mine a tad crispy.
And when it comes to what to add to your pancakes, you can’t go far wrong with bacon & maple syrup, although other options many include; chocolate spread, lemon juice & honey, sliced bananas, jam or just plain sugar.
(When it comes to bacon (or meat in general), don’t go for the cheap stuff – it really is an insult to the animal that died to make it. Aim for the best quality stuff. I often aim for food with a Royal recommendation – if it’s good enough for Her Majesty, then it’s good enough for the likes of me & my team.)