23 June 2010

next stop, IHOPS

America knows how to do pancakes, doughnuts and waffles.  Other things too, but those are things which really are just best in the USA.  No matter where you are there are restaurants and stores which will cater to your every syrupy need - IHOPS, Waffle House, Krispy Kreme, not to mention the myriad of smaller, privately-owned establishments (if you're in Allen, Texas, may I suggest you try Max's, for a very tasty doughnut?). 

A friend of Mum's from Michigan kindly brought her a bottle of her nephew's hometapped and produced maple syrup last week.  Needless to say I needed to try it.  So tonight we had pancakes for dinner (this is something you can do when you're on holiday).  I had never made american-style pancakes (I make thin, French-style crepes usually) so I did what every self-respecting cook would do, consulted the internet.  Nigella Lawson had a nice and easy recipe to go by, so here it is... (this is a doubled amount, as there were five of us - it made 35 stackable pancakes)
450 g flour
pinch salt
2 tsp sugar
2 tbsp baking powder
600 ml milk
60 g butter, melted and cooled
4 eggs
  1. Mix all ingredients in food processor or blender (or by hand).  It's good if you've time to let the mixture sit for 20 minutes, but this isn't imperative. 
  2. Heat large, flat pan, spray with a little oil (you'll only need to do this once or twice throughout, if your pan is non-stick). 
  3. Cook the pancakes in batches, keeping the cooked ones warm in the warming drawer of your oven (or serve in batches) - you know it's time to turn them when they start to bubble.  Once turned they only need a minute to cook the second side. 
  4. Serve warm with syrup, or lemon and sugar, or whatever you fancy!! 

No comments:

Post a Comment