Another of Queen Nigella’s recipes, and one which is a kitchen cupboard essential. Essential in the sense that Waitrose sells many an item deemed as essential which you could probably survive a lifetime without, but your life is so much richer for including. This is that kind of essential. It probs won’t change your life, but it might make weekend mornings a little tastier. Maybe. And it’s another recipe which can be dairy free simply by changing the milk used, coconut milk is excellent for a little tropical twist (we are in Singapore here…), but I started off just using regular dairy milk before advancing to trendy milk alternatives. The pancake mix makes American style pancakes, not typically English Pancake Day style pancakes, so be prepared with alternative toppings. Although lemon juice and sugar probably would work, I tend to stick to good old bacon and maple syrup or greek yoghurt and a pile of fresh fruit. Really it depends on how instagrammable I want them to look, or how hungover I am. Nigella knows what she’s doing with a recipe that’s for sure. This particular one is split into two parts, the first being the dry pancake mix (like the one you can buy in the supermarket), and then the second part os for when you actually want to turn that dry mix into pancake batter. The dry mix recipe does make a good amount so you will need a decent size water tight jar/tub to store it in, unless you plan on making an absolute shit ton of pancakes of course.
600g plain flour
3 tablespoons baking powder
2 tablespoons bicarbonate of soda (baking soda)
40g white sugar
pinch of salt
1 cup of dry mix
1 cup of milk
The batter can be made upto 24 hours prior to cooking, but can also be made 5 minutes beforehand, it really doesn’t matter. I’ve done both with really no significant impact on the finished pancakes at all. If you are making the batter in advance remember to store it in the fridge with some clingfilm over the top to stop a skin forming.
Given that these are American style, you can cook a few at a time in a frying pan over a moderate heat, which makes lazy weekend morning breakfasts even easier. Just dollop a ladle full into the frying pan, allowing the bubbles to pop during the cooking, once the sides have started to lift from the frying pan it’s ready to flip for a quick minute or two before serving straight from the frying pan. Lovely hot and fresh pancakes with heaps of toppings makes for a great start to the weekend.
So gutted that I’m posting this on a Tuesday afternoon. FML.