Pancakes! Either you love them or you hate them.
My love affair with pancakes began on pancake days when my mum served them up with lemon, real lemon in those days, and sugar. Then Ellen, my norwegian friend, introduced me to waffles and Betty Crocker to american pancakes and maple syrup. These were the staples of my kid’s pancake upbringing along with scotch pancakes and Welsh cakes. Mmmm, mmm!
The years rolled by. Grandchildren arrived. My son regularly cooks pancakes and waffles for his kids. Latest addition to the repertoire is bacon and maple syrup. Second oldest grandchild has discovered the joy of baked beans and irish pancakes and firmly eschews traditional pancakes.
However oldest grandchild is a strange one. Essential after school eating is pancakes. One spread with chocolate spread; one with lemon and sugar; and the third with Marmite and honey. Yes, Marmite and honey. Mixed together. And now with the addition of a fried egg on a separate plate. Explain that.
Thanks to The Guardian, I have found the perfect pancake recipe. Makes six small or three large pancakes.
Ingredients: 150 ml milk, 1 egg, 75 g plain flour, butter for frying
Method: Combine all the ingredients, except the butter, and beat well until all the lumps have gone. Heat the frying pan. Add a small knob of butter. When the butter foams, add two tablespoons (small) or four tablespoons (large) of batter to the pan. Tip the pan to spread the batter out. When the top of the surface is almost dry, turn the pancake over and cook the other side. Remove from the pan and serve with the filling of your choice.
This recipe can also be used to make yorkshire puddings.