Young and coffee in varying degrees, Kat also says stuff @ThoroughlyMode
Published March 10th 2011
A leisurely breakfast is one of life's true luxuries. In a busy world there never feels like enough time to set the table for breakfast – but every now and then a weekend morning comes around where you make time for it. And on that morning, pancakes should definitely be served.
I like a full English of course, but pancakes are like a breakfast-time-desert, and if having desert for breakfast isn't treating yourself, then I don't know what is. They're relatively easy to make. I put the caveat of relatively on because the actual cooking bit – and the flipping bit if you're up to it – takes a bit of practice to get right. But if practising means you have to make more effort to sit down to that leisurely breakfast. then it's hardly going to be a chore now is it?
This is a classic version of your basic pancake recipe. To make enough for four you'll need the following: 100g plain flour 2 large eggs 200mls milk 75mls water 50gs butter
and a pinch of salt
Step One: Pinch your salt into your flour and sift the whole lot into a large mixing bowl, making sure it all gets a nice good airing. And add your 75mls of water to your milk.
Step Two: Make a well in the centre of your flour and crack your two eggs into it, then whisk it all up.
Step Three: Once your eggs and flour are nicely whisked start gradually adding your watery-milk mix until it's combined and very smooth, with a runny consistency.
Step Four: Heat the butter in a small pan until it's melted and then add two tablespoons of melted butter into the flour mix and whisk it though again. Take the rest off the heat.
Step Five: Heat a frying pan until it's really hot, then turn the heat down to medium. Use kitchen paper dipped in the melted butter to grease your pan. Then use a ladle to pour about two tablespoons of batter into it, tipping the pan around right away so that the batter spreads out over a large part of the pan.
Step Six: After about a minute your pancake should be done on one side – lift up a corner to check that it's the right colour before turning it over. Probably best not to try the 'flip' the first time around, so use a pan slice to turn it over. It should only need a couple of seconds on the other side, then it should slide right out of the pan.
Step Seven: Repeat from the greasing the pan stage. You need to keep your pan hot, which isn't easy seeing as you have to keep taking it off the heat, so you might need to turn your stove up again after a few pancakes. You'll be able to tell by how long it's taking them to cook.
Step Eight: Serve. Traditionally pancakes are served dusted with caster sugar and sprinkled with lemon juice, but that's just the tip of the folded pancake iceberg. Stewed fruit, heated up is yummy, and then you can justify your breakfast as including one of your five a day; Nutella is good too, it short of melts onto the pancake; banana and honey is lovely, on its own or with cream. So raid your fridge and cupboards and lay everything out on the table beforehand. Then settle down to a luxurious start to the day. Now that's being good to yourself.
Could someone do the rounds of the cafes in Melbourne and find the top ten for breakfast pancakes? I don't live there so I can't but I love pancakes for breakfast and would love to know where to go when I am visiting. Ta
By mlueb - reader Monday, 18th of April @ 01:18 am
I can't help you with Melbourne, but in Sydney there's a cafe on King Street Newtown called Corelli's that does the best pancakes I've ever tasted. The last time I was there was about 7 years ago now so I hope they're still around!