Читать книгу Home Cooking - Rachel Allen - Страница 16

My children and I love making these thick and spongy pancakes (see picture on page 18). The basic recipe is delicious, but the pancakes also taste great with other ingredients added to the batter to flavour them (see the variations opposite). Once cooked and cooled, the pancakes can be kept in the fridge and then warmed through for a few minutes in a hot oven. Spread with a little butter and jam or apple jelly or try one of the toppings suggested below.

150g (5oz) plain flour

2 tsp baking powder

¼ tsp bicarbonate of soda

50g (2oz) caster sugar

2 eggs

150ml (5fl oz) buttermilk or soured milk (see tip on page 24)

25g (1oz) butter, melted and cooled

Sunflower oil, for frying

Icing sugar, for dusting

1 Sift the flour, baking powder and bicarbonate of soda into a large bowl, then stir in the sugar. Whisk the eggs, buttermilk or soured milk and melted butter together in another bowl, then pour into the dry ingredients, whisking all the time until you have a smooth batter. The batter is now ready to use or may be stored in the fridge overnight.

2 When you are ready to cook the pancakes, fold your chosen flavouring (if using — see opposite) into the batter. Place a large frying pan on a medium heat and oil it very lightly (I usually pour the oil onto a piece of kitchen paper and rub it on). Working in batches, drop large spoonfuls (about 50ml/2fl oz) of the pancake batter into the pan, spacing them apart to allow for spreading while cooking.

3 Cook on one side for 1–2 minutes until bubbles appear on the upper surface, then flip over with a fish slice or palette knife and cook on the other side for a further 1–2 minutes until golden brown on both sides. Repeat with any remaining mixture, keeping any cooked pancakes warm in a low oven (cover with foil) as you go.

4 Serve dredged with icing sugar and your choice of toppings from below.