Silver Dollar Pancakes
The recipe for these tiny, American-style pancakes was in my book, A Year In 120 Recipes. I like mine with traditional maple syrup and crisp bacon, but have them as you will.
Makes around 20 mini-pancakes,to serve 4
plain flour 200g
baking powder 1 tbsp
sugar 1 tbsp
salt a pinch
butter 30g, melted, plus extra for frying
streaky bacon 200g
maple syrup 6 tbsp
In a bowl, stir together the dry ingredients and make a well in the centre. Break in the eggs, then pour in the melted butter and milk, and stir to combine. Cover with a tea towel and leave to stand for 30 minutes.
Melt a little butter in a frying pan, then dollop four or so scant tablespoons of the batter into the pan, keeping them a clear 2cm apart to allow for spreading. When the pancakes are bubbling on top, flip over and cook for another minute, then remove from the pan, keep warm (separate them with greaseproof paper or clingfilm) and repeat with the remaining batter.
From A Year In 120 Recipes by Jack Monroe, and featured in the Observer Food Monthly here: http://www.theguardian.com/lifeandstyle/2015/feb/15/jack-monroe-allegra-mcevedy-teaching-kids-food-is-more-than-fuel-pancake-recipes
I’m on Twitter and Instagram @MsJackMonroe – and on facebook at http://www.facebook.com/agirlcalledjack
Categories: BREADS, Guardian Food, Recipes & Food
If you separate the eggs, then beat the whites into stuff peaks, then fold them into the batter, they’re even lighter, fluffier and more delish. Make them with buttermilk, and oh, lordy…food orgasms.
You must be thinking of shrove Tuesday:)
These have just became a favourite dessert in our house with a dribble of honey & a few (thawed) frozen berries tossed on top.