World’s best pancakes

After a heading like this, I hope this recipe lives up to expectations!

These pancakes are a weekend staple in my kitchen (together with porridge and scrambled eggs on toast), especially on colder mornings and on weekend days that we have the luxury of starting slowly.

What you’ll need:

• a medium or large mixing bowl
• a whisk
• a medium or large measuring jug
• a ladle (for spooning the batter into the pan)
• a medium non-stick frying pan, or better still, a non-stick pancake pan (it’s got a wider base and very shallow sides)
• a spatula / egg-flipper

Ingredients:

• 6 oz plain flour, sieved (I use pre-sieved organic four)
• 6 fluid oz skim or semi-skim milk (I use semi-skim organic)
• a teaspoon of baking powder (as a raising agent)
• a pinch of sea salt (I use Maldon sea salt)
• a dash of ground nutmeg
• a dash of ground cinnamon
• a dash of good olive oil
• 2 large, or 3 small / medium eggs (I use free-range)

Method:

Combine the flour, baking powder, sea salt, nutmeg and cinnamon in the mixing bowl, stirring with the whisk to make sure that you don’t have any lumps.

Make a ‘well’ in the middle of the dry mix, crack the eggs into the ‘well’ and add the dash of olive oil. Combine the wet and dry ingredients with the whisk (making sure that the yolks are broken) and whisk until the batter starts to become stiff. Gradually add the milk to the mixture, whisking it through and making sure that all the ingredients are properly combined.

{NB – for a thicker batter and ‘fatter’ pancakes, add less milk; for thinner, crispier pancakes either use one less egg or add a bit more milk to thin the batter}

Heat the pan over a medium-high heat, and once the pan is hot cook the pancakes by adding one ladle of batter to the pan at a time. You’ll notice that the batter ‘bubbles’ as it cooks and once the edges start to curl up, flip the pancake and cook the reverse side. Create a pancake stack on a plate as you cook each pancake.

Now for the best bit – serve piping hot and straight from the stove We usually eat ours with Maple Syrup, Nutella, or blueberries / sliced strawberries with Maple Syrup.

This quantity will happily serve 2 – 3 people 3 to 4 pancakes each (and if served as a late breakfast, 4 pancakes will keep you going until an early dinner).

I hope you like this one – let me know how you go?

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