Fluffy Pancakes (By Erica Drum)
- Your favourite knife and chopping board
- A peeler or peeling knife
- A sieve for flour etc
- Two mixing bowls
- Ideally a non-stick frying pan
- Small sauce pot or pan
- Sheet of greaseproof paper
- A whisk (a fork will do here), wooden spoon, metal spoon and spatula.
Takes 15 minutes and makes 6-8 pancakes.
200g plain flour
1 teaspoon baking powder(vegans to add an extra teaspoon)
1 teaspoon bicarbonate of soda
1 tablespoon melted dairy or non-dairy butter (plus a little more for frying)
1 tablespoon honey/maple syrup
1 egg (vegans to omit)
250ml dairy or non-dairy milk
Sieve your flour, baking powder and bread soda into a large mixing bowl and stir. In another bowl, mix your melted butter, honey/maple, egg (or not for vegan) and milk together with a whisk. Now add your wet mixture to the flour mixture. Whisk it gently to keep some air but also to remove any lumps. Place a large non-stick pan over a medium heat and add a teaspoon of butter. Allow to melt and spoon in enough batter to fry two pancakes or one large one if you prefer. Let the pancakes cook on one side over the medium heat for 2-3 minutes before flipping them over. Cook the pancake on the other side for 2-3 minutes also. Serve straight away or store in a clean tea-towel to keep warm while making the rest.
Spiced Apple Compote
Takes 10 minutes and makes enough for 6-8 pancakes.
2-3 cooking/granny smith apples
1 tablespoon dairy or non-dairy butter
1 teaspoon cinnamon
1 tablespoon honey/maple
Begin by peeling and coring your apples. Cut them into wedges, I like to get about 16 pieces per apple. Place a frying pan over medium heat add your butter, allow to melt. Let the apples join the party by popping them in to the pan and toss them around with the butter. Sprinkle it all with the teaspoon of cinnamon and toss again. Pour in about half a cup of water and let it all reduce down. While it is bubbling away, drizzle over your honey/maple and mix it in. If you would like to add more water to it, please do. I like my apples to stay solid enough but be fully cooked, just a little bite left in the middle. Pour these gooey apples over your hot pancakes.
Time: Takes 10 minutes
50g whole walnuts or pecans
1 tbs honey/maple
Place a dry pan over medium heat and add your whole nuts. Let these slowly cook and brown. Once you see a slight colour change, add the honey/maple and salt and stir. Pour this mixture out onto a sheet of greaseproof paper and allow to cool for 20 minutes (if in a hurry, pop in the freezer for 5 minutes). Once cool, the nuts will be all stuck together, pop them onto a chopping board and chop them up roughly.
Alternatively, you could make a dust by blitzing them in a food processor. Sprinkle your nuts over the pancakes with apple compote and enjoy.