As a student, savoury pancakes were a staple lunch for me. You can make sweet or savoury kinds, they’re so filling and you can just leave them to cool the night before and pack them up in the morning. Another college friend used to have a “pancakes-for-charity day” once a year where she would bring a pan, a hotplate some oil and-pre mixed pancake batter and make and sell the pancakes on the spot and donate the proceeds to charity.
I like Jamie Oliver’s USA style Pancakes Recipe. It reminds me a little of “shop-bought” pancakes at home. This morning I made a batch to make a filling breakfast, as usually on Sundays we like to go for a long walk if the weather stays good, so I thought I would post the results. I put some chocolate chips in half of the batter but it didn’t turn out so well because the chocolate just dripped into the oil and made it hard to tell if they were cooked or not.
Below is Jamie Oliver’s Recipie (or you can click here to see the website).
• 115g/4oz plain flour
• 1 heaped teaspoon baking powder
• 140ml/5fl oz milk
• a pinch of salt
First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.
Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.