I’m not sure I have ever been more confused when I discovered Pancake day was in March this year! Pancake day has always been the joy in cold and usually pretty bleak February! But alas, this year we have had to wait that bit longer, for which I am sure, the pancakes will taste every bit more sweet. It will be unsurprising to learn that Pancake Day is one of my favourite days of the year! I am not one to limit myself to one day a year to eat pancakes, no definitely not! For me a pancake day happens on average probably once a week! But a real and viable excuse to eat pancakes for every single meal of the day and face no judgement or criticism- it is a dream come true of a day!
I have very sweet memories of pancake day growing up, excuse the pun. Every year without fail we would make crepe style pancakes, slathered in golden syrup, or sprinkled with lemon and sugar. (However back in those days I am sure I was expected to eat a balanced dinner beforehand). I liked to take it upon myself to eat as many of these delicious crepes as possible. One fateful year I took it slightly too far and I’m not sure I have ever felt quite so full since! Hours lying on the sofa did little to recover and I am not sure I have eaten a crepe since!
Luckily it was around this time that I discovered the American Pancake, or what I now consider to be the only Pancake for me! Fat, fluffy pancakes dripping with maple syrup and topped with super crispy bacon. Or stacked high, smothered in Nutella scattered with strawberries. Perhaps even, with a giant scoop of icecream melting on top!
So hopefully you are all ready to whip up a big batch for yourselves! I guess this recipe should probably serve 4 people, but you wont be surprised to hear in my house, it only serves 2 and as it is a very special occasion it’s definitely a case of the more the merrier! Enjoy…
120g plain flour
1tsp baking powder
1 tsp vanilla extract
Pop your oven on low, no higher than 100, to keep your pancakes warm as you make the rest of the batch
Separate your eggs, whites in one bowl and yolks in another.
To the yolks, add the vanilla, flour, baking powder and milk and whisk to a smooth batter.
Using an electric whisk, whisk the egg whites until they form stiff peaks.
Gently fold the whisked egg whites into the batter mixture.
Heat your non stick pan with a small knob of butter, I like to use an individual sized pancake pan, just so they are all the same size but any small non stick pan will do!
Pour a dollop of the batter into your pan, cook for a couple of minutes until the top starts to bubble slightly and the base is firm, then gently flip over and cook for a further few minutes, until golden on both sides.
Pop into a plate in the oven to keep warm and carry on making pancakes until all the batter is gone!
Serve up your pancakes, warm from the oven, and serve however you wish! Drenched in maple syrup, scattered with blueberries and topped with crispy bacon is my current go to! Enjoy!