Fluffy pancakesFor the Epicurean, the weekend cannot start without a large breakfast with pancakes. American style, fluffy and soft.
I know this is not good practice and I can think of at least one person who will protest vigorously (hi, Smee), but my breakfast typically consists of a cup of coffee – or two if I’m feeling extravagant. However, there are days, usually at the weekend, when I feel like the day cannot start without a large breakfast and by far my favourite mornings are when I make pancakes.
There are many types of pancakes made around the world, from the buckwheat galettes of Brittany and the silky crêpes that are so popular all over France to the blinis of Eastern Europe and the dosas of India. Maybe we will look at all those on another occasion, but for breakfast I always make American-style, fluffy, soft pancakes.
Do not overmix
Start by placing a large, non-stick frying pan over a medium heat (or two pans, if you can handle them). As the pans heat up, whisk all the dry ingredients in a large bowl until they are evenly mixed. Then combine the milk, whisked eggs and butter in a separate bowl, and mix them until they have blended thoroughly.
Pour the liquid mixture over the dry ingredients and whisk until a batter forms. Do not overmix! A few lumps will remain in the batter and that is perfectly fine, as overmixing will make the pancakes tough and chewy, which isn’t what you’re after.
Brush the surface of the pan with a little butter (you only want a very thin film; the pan should look dry) and use a ladle or cup to pour as many 8-10cm discs of batter as you can fit in the pan without letting them touch. Let these cook on one side until you see bubbles form and they start to pop.
Flip the pancakes with a spatula and let them cook for another minute or two on the other side until they are fully cooked. Lift those pancakes out onto a plate and put them in a warm oven while you finish cooking the rest.
When they are all ready, serve them with assorted fruit, maple syrup, honey, jam or even a few slices of crispy bacon. It really is the best way to start your day.
Anastasios Sarampalis is a lecturer at the Psychology Department.
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