Saturday, August 16, 2008

Recipe: Pancakes



When I was growing up, the ultimate foodie treat for us kids was a piping stack of Dad's pancakes, with an alternating topping of lemon & sugar or Log Cabin maple syrup.

These days, not too much has changed. I still love the occasional stack, although my maple syrup palate is a little more discerning ('CAMP...pure authentic nature you can taste' reads the bottle. Hmm, maybe not). Anyway, this is my dear old da's Yorkshire recipe.

Mix 250gm plain flour with half a teaspoon of salt. Add two beaten eggs and a little milk, then mix well with a wooden spoon. Keep adding milk gradually while mixing until the batter has the consistency of thickish cream.

Heat a teaspoon of oil in a frying pan. Add a large tablespoon of the batter and tilt the pan so it spread out to the edges, like a crepe. Cook on a medium high heat until bubbles break the surface. Turn over (or flip, if you can wing it) and cook on the other side briefly. Don't worry, the first one with undoubtedly turn out crap. Add to a plate and keep warm in the oven, with a teatowel flung over the top to prevent from drying out. Repeat to your heart's content.

Serve with lemon juice & sugar, or Canadian maple syrup.

2 comments:

Tom Aarons said...

Pancakes with lemon and sugar. That brings back such wonderful memories. Thanks!

Jen said...

I know. It brings a tear to my eye, too..although that could be the lemon.