Our resident, chef Nick Gilmartin gives you a quick pancake recipe. You will need:
- One very thick based frying pan (very important, that)
- 130 grams of good quality plain flour
- One teaspoon of Bicarbonate of Soda
- Half a tablespoon of salt
- Two tablespoons of caster sugar
- 100 ml of whole milk (or slightly thinned single cream)
- One tablespoon of natural yoghurt (I only use Total Greek Yoghurt)
- One whole egg
- A pinch of cinnamon
- A pinch of ginger
- A pinch of nutmeg
- Raisins or blueberries and raspberries.
- Lemon juice
- Golden syrup
What we are making today is the American style pancakes, not the thin crispy versions from France. They are crepes, which are a different type of pancake, and not really my favourite.
We start by taking a pan and allowing it to heat slowly. Remember, this will take a while as it has a thick base.
Take a mixing bowl, add the flour, sugar, bicarbonate of soda, salt and spices and mix together. In a mixing jug, break and scramble the egg. Add the milk and yoghurt or cream, and whisk well. Add the mixed liquid to the powdered ingredients and whisk well.
Take one large knob of butter and add to the pan. Allow it to melt, but not burn. Add a small drizzle of butter to the mix, and stir in. Keep whisking until the mix is nice and smooth.
Pour in a saucer sized drop of mix to the pan and allow it to sizzle away. Add a handful or raisins or blueberries and raspberries to the mix.
By now you will notice a raising in the edges of the pancake mix. Take a spatula and flip the pancake over very quickly. It should look nice and brown on one side by then. Allow to brown on the other side and place on a plate.
Drizzle with Lemon juice and Golden Syrup.
There should be enough mix to make four pancakes of reasonable size.