Ah, weekend. I love a lazy Saturday morning with a big breakfast and a chance to slowly flick through the papers, annoying fellow breakfast eaters by pointing out stories of interest at regular intervals. My breakfast of choice often involved piling the dining room table high with jams, spreads, cheeses, butter, vegetables, bread and gallons of coffee, and of course a generous stack of pancakes.
I normally make little pancakes, so that you can have lots of them with different toppings, but from time to time, I also like to mix things up and make them with fruit, either blueberry, apple or ripe banana. This apple version is nice as the apple becomes warm, but says firm, and still has some texture in the finished dish. I also add a decent pinch of cinnamon, so there is a little spiciness in there, but not too much. And of course, they are utterly delicious covered in salty butter and a lot of golden syrup. Perfect to set you up for the day when you have lots of activities planned.
I’ve made this recipe several times, and while it is of course delicious if you make the batter and cook it right away, it seems to be even better if you can let the batter sit for 20-30 minutes. The science behind this is to do with the wheat flour apparently absorbing the liquid and becoming softer, resulting in a better pancake, and while I don’t know if this is really what happens, the resting time just seems to work. So get up, make the mixture, lay the table, wake the rest of the house, buy a paper, then cook them. Perfect Saturday morning.
What’s your favourite breakfast pancake? Are you for plain or fruit, and what do you like to put on them?
To make 8 apple pancakes:
• 115g self-raising flour
• 1 teaspoon baking powder
• 1/2 teaspoon cream of tartar
• 25g butter
• 1 egg
• 150ml milk
• generous pinch of cinnamon
• 1 apple, peeled and diced
Mix the flour, baking powder and cream of tartar in a bowl, and rub in the butter until it resembles breadcrumbs.
Next, beat in the egg, cinnamon and enough milk until the mixture resembles double cream (i.e. it should flow a little bit, but it should not be runny). Fold in the pieces of apple.
Heat a non-stick pan on a high heat, and once hot, turn down to a medium heat and leave for a minute. Once the pan is ready, put spoonfuls of the mix in the pan (I put two in a large frying pan). Bubbles will form on the top. Once the burst (but the top of the pancake is still “wet”) turn the pancakes over and cook for a moment until they are also golden.
Serve with butter and a good drizzle of maple or golden syrup.