For the past few weeks, I've really been into weekend breakfasts. Blame it on the weather and increased winter appetites. First, it was the baked eggs, then there was the orange French toast, so this weekend, I thought it was time for pancakes!
And no, I don't have the skill to make the thin, delicate French crepes, so instead you're getting the easier, fluffier, thicker American version.
To help me make this American favourite, I turned to a lady from across the pond. Every Nigella book has a recipe for these pancakes, with small variations to each recipe.
I've always been intimidated with making pancakes, somehow thinking that they would require a lot of skill, with all the flipping action involved. Put your mind to rest, the batter is so thick that you have to spoon the batter onto the pan. The trick is that when little bubbles appear on the edges of the pancake, its time to flip them to the other side. There is no mess involved. If I can do it, trust me, anyone can!! And did I mention, the batter is simply made by blitzing all the ingredients together!
A popular choice to go with pancakes is honey/maple syrup along with some crispy, bacon to counter all the sugar action going on. I prefer the idea of a fruit compote. There's something appealing about the burst of freshness that fruit brings. I have gone with strawberries, but you can go with any other fruit, plums, cherries, apple and even, oranges for a citrus twist.
The pancakes are fluffy and light and with that fruit compote, you won't realise how many you've wolfed down. Then , you wash it all down with some coffee and that's when you realise that these deceptively light pancakes are indeed, quite filling.
And lest you think, this is too much sugar action for breakfast, let me tell you there is hardly any sugar in the pancakes, barely half a teaspoon. The sugar is in the compote and it is entirely up to your discretion, how much sugar you'd like to add to the fruit.
Do make these, I'm in no doubt that you and yours will enjoy them and won't be surprised if they become a regular on Sunday mornings. I'll leave you now, to be back soon with my Christmas post!!
Pancakes with Strawberry Compote
Adapted from this recipe on the website, 'Nigella.com'. Serves 2
For the pancakes
For the pancakes
- 1/2 tablespoon baking powder
- pinch of salt
- 1/2 teaspoon sugar
- 1 egg, lightly beaten
- 150 mls milk
- 1 cup (110 gms) flour
- 1 tablespoon unsalted butter (melted and cooled)
- 1 cup strawberries (hulled and quartered)
- 1/4 cup sugar
- 1 teaspoon lemon juice
- Mix the cut strawberries with the sugar and let it remain in a bowl while you get on to making the pancakes.
- The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk to make a smooth batter.
- Heat a smooth griddle or pan on the stove.
- Spoon drops of 1½-2 tablespoons of batter onto the hot griddle or into the pan and, when bubbles appear on the surface of the pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.
- Makes approximately seven pancakes, 8-cms in diameter.
- Once the pancakes are ready, put the strawberry mixture on heat for 2-3 minutes until you can lightly mash the strawberries with a fork.
- Remove from heat, add the lemon juice and serve with pancakes. The pancakes can also be served with honey and crispy bacon or any other fruit compote.