When we make pancakes, we go for the american style billowy pillows of pancakey heaven. My go to recipe is Nigellas american breakfast pancakes. They have never failed me.
Its half term, and was bucketing with rain yesterday, so the kids got started early! A batch of batter was quickly whipped up by them on their own (with surprising little mess), and they set about making various sweet pancake variations (Ill post about these another time).
They got a little carried away with the quantities, so despite marathon pancake flipping yesterday, we still have enough batter to fill a large bath. luckily it keeps in the fridge.
As an antidote to the diabetes inducing concoctions produced yesterday, I made savoury pancakes this morning with some of the left over batter.
Ingredients (makes 4 large pancakes):
- Several ladles of the batter (approx 300ml)
- Cooked sweetcorn (around 100g)
- Crispy cooked parma ham (3-4 slices) –
- Mustard powder (1 teaspooon)
Heat the pan. If you use a non stick pan – there should be no need for any oil/fat in the bottom.Cook on a low heat and leave until a crust has formed on the bottom of the pancake. Bubbles will start to rise on the surface of the uncooked side. Don’t try to turn them until this liquid has firmed up, then flip and cook on the other side.Ideally serve immediately with some salsa, guacamole and a green salad. (Unfortunately I only had cherry tomatoes in the fridge).
These make a great supper dish too.