Pancakes

Pancakes

Pancakes are one of my all time favourite things to eat. For me they transport me back to my childhood when I used to go shopping with my mother and she would take me to “Granny Mays” this was a pancake house tucked away in the corner of our local shopping centre. They would bring out gorgeous golden stacks of pancakes with real butter. Every table had their own pot of maple syrup so that you could control the intensity of gorgeous golden goodness.

The thing about pancakes is that they really are so simple to make from a limited amount of ingredients. I tend to always have the ingredients stock standard so that i can make them at a moment’s notice. The perfect pancake to me is thick and fluffy

As I had some apples left over from the French Apple tart I decided to try my hand at an Apple and Cinnamon Compote. After doing some internet searching I came across the below recipe with a few alterations.

Pancakes

2 Cups Plain Flour

3 teaspoons baking Powder

Pinch of Salt

2 Beaten Eggs

1 ¾ - 2 Cups of Milk  

Or

1 Cup regular milk & 1 Cup Buttermilk (See note)

1/3 cup Caster Sugar

75g Melted Butter

Sift Flour and baking powder into large bowl and add salt. Whisk in eggs, Milk, Sugar and butter

Tip: The amount of milk you add will depend on how thick you want your batter to be I aim for a cake batter consistency

Thicker batter = Thick, fluffy pancakes

Thin Batter = Thinner, crepe style pancakes

Spray some oil in a frypan and drop large spoonfuls of batter into the frypan. I like to cook one at a time in the middle of the pan to avoid overcrowding and give a consistent size and round shape.

Cook over a low – medium heat always keeping an eye on them

You will know when it is time to turn your pancake when bubbles start to appear on the surface, Flip and cook for another minute or so

Buttermilk

Sometimes if I have it I will use Buttermilk. It is best to use it if you have it as it gives the pancakes a lighter texture. Remember though that if you do use buttermilk, as it is thicker you would be best to use with regular milk or your pancakes will be too thick.

If you do not have Buttermilk you can make your own buy making a mixture of Natural Yoghurt and Full cream milk ½ Cup – ½ cup ratio would work fine.

 

Apple & Cinnamon Compote

2 Apples peeled, Cored and Diced (pink lady’s or Fuji are great)

¾ cup Water

½ cup firmly packed Brown Sugar

1 teaspoon Ground Cinnamon

1 teaspoon vanilla Extract

Add all ingredients to a saucepan and bring to the boil and simmer until mixture starts to thicken and apples are cooked.

If mixture still seems to runny mix up a teaspoon of cornflour with enough cold water to make a paste and mix through mixture until it thickens.

Serve with pancakes and icing sugar and be transported to Pancake Paradise. YUM!!!!!

 

Serving Suggestion Alternatives:

-   Add a punnet of blueberries to the mixture before cooking and serve with Ice cream.  (the blue berries seep when cooking giving a great look) 

-   Serve plain cakes with Lemon juice and caster sugar

-   Serve Plain cakes with plump ripe Strawberries, Maple Syrup and Vanilla Ice cream.  (my personal favourite)

Comments

[ruby may]

Oh that's so gorgeous. I know what I'm having for breakfast tomorrow!