"But this is supposed to be a baking blog," is what you're saying now, in a rather whiny tone. Look at my face. Is this the face of a woman who cares about your narrow definition of the word 'baking'? No, this is the face of a woman who wants to eat pancakes.
Usually on Pancake Day I would go for the humble crepe, no questions asked. A French style pancake, crisp round the edges and dressed in lemon and sugar is still my favourite. But it's also what I have every year, so I decided to make scotch pancakes this year. I'm glad I did, even if it means I didn't get to showcase my skills as a champion tosser.
A tosser of pancakes, that is.
There are the last of my batch of pancakes, which I finished Friday morning with a drizzle of honey, blueberries and my daily americano. They very nearly made up for getting up at 6:30 to do the early shift at work. Nearly.
Like crumpets, scotch pancakes are something you can either eat warm from the pan or keep and refresh in the toaster before serving. I'd recommend eating them with maple or golden syrup, honey, fruit or just butter. This recipe makes 6 and is based on a recipe by Nigella Lawson.
You will need:
110g plain flour
half a tsp white wine vinegar or lemon juice
2 tsp bicarbonate of soda
1 tbsp olive oil
1. Put the milk and vinegar into a jug and whisk in the egg and oil.
2. Weigh out the flour and whisk into the wet ingredients along with the bicarbonate of soda.
3. Leave uncovered for 20-30 minutes, then whisk again.
4. Heat a large frying pan over a medium flame without oil and use a ladle and the jug to ladle large dollops of batter into the pan, spreading them quickly into 6-8cm circles with the back of the ladle.
5. When bubbles appear in the pancakes and the undersides are golden brown, flip them with a spatula and cook until the other side is the same golden brown.
Easy, quick and results in pancakes that are crisp on the outside with a warm fluffy centre. Lovely!
I will bake 'properly' again soon, promise.