In your food processor, mix 135g SR flour, 1 teaspoon baking powder, 2 tablespoons caster sugar, 130ml milk, 1 large egg (beaten), a tablespoon of butter (melted). Leave to sit while you start grilling the bacon.
Put your frying pan over a medium heat. When it starts to warm, rub a thin layer of butter over the base. Use a dessertspoon to dod four smallish spoonfuls of the mixture onto the frying pan. Turn over as soon as you see bubbles forming. When both sides of the pancakes are golden, keep them warm in a low oven. Smear your pan with butter between batches as necessary.
Serve with the bacon and maple syrup.
A day late! Curse you, Posterous!
225g plain flour
1 rounded tablespoon baking powder
2 teaspoons sugar
2 large eggs
1 teaspoon vanilla
butter for frying
blueberries (or sliced banana, or strawberries)
Put everything except the fruit into your food processor or blender and whizz the life out of it. Warm up your pan to medium-high and smear round a coating of butter. Drop 4 separate tablespoons of batter onto the pan, well apart. After a few seconds, you’ll see a bubble or two on the surface. At this point, scatter a few blueberries (or other fruit) onto the pancake. Wait until you have lots of bubbles, then turn each one over. Each side takes just seconds.
Serve with maple or golden syrup.
These are so delicious. This amount makes about 16 – 20 pancakes. Pile them high and serve with bacon and maple syrup or strawberries and golden syrup. You could even drop a few slices of banana onto the B side of the pancake as Side A is cooking.
225 g plain flour
3 level teaspoons baking powder
1 teaspoon sugar
2 large eggs
30g butter, either very, very soft or melted then cooled
2 teaspoons vanilla extract
more butter (hard this time)
Whizz up all of the ingredients except for the extra butter in the food processor. Scrape down the edges and whoosh up again, for a good ten seconds or so. You can leave this for a while or use it straight away.
Put your frying pan on a medium heat and as it warms, cut off a small rectangle of butter and rub all over the bottom of the pan. Careful!
About a generous tablespoon of the mixture should be enough for each pancake. You can fit about 4 pancakes into a big frying pan. But do experiment with the size. They tend to fluff up more if you make them thicker.
When the first side is full of holes, turn the pancake over. They normally take less than a minute per side, and sometimes just a few seconds.
Happy, wholesome breakfast!