Saturdays are busy. They are for tea with your sister, fabric shopping and baking.
And then Sunday comes along. You wake up late and drink coffee. You catch up on the news and you plan your breakfast. You don’t want a work breakfast (cereal or toast) but you also don’t want to be stuck with heaps of washing up. Sundays are never for heaps of washing up.
So you make pancakes. But not pancakes that need you to sift flour and beat in the milk and whisk in the eggs. No, you make pancakes where you chuck everything in the blender, blend until smooth and pour.
For me (a South African), pancakes are meant to be thin and plate sized. You sprinkled them with sugar, cinnamon and lemon. You roll them up. For my boyfriend (a Brit who studied in the States), pancakes are thick and smaller. They are for drenching with honey and butter. These are the boyfriend’s pancakes – thick and American.
Blender pancakes (adapted form Nigella’s American Breakfast Pancake)
This recipe will make about nine smallish pancakes – perfect for breakfast for two people. It can be doubled for bigger crowds or hungrier tummies
- half a tablespoon baking powder
- a pinch of salt
- 1 teaspoon white sugar
- 1 large egg
- 150 ml milk
- 115 grams plain flour
- butter for frying
- Put everything in the blender. Don’t worry about an order.
- Blend until smooth. You may need to scrape down the sides once to make sure all the flour has been incorporated.
- Head up a non-stick pan. Add a bit of butter. If you’re using a non-stick pan you don’t really need it though.
- Pour the batter straight from the blender into the pan.
- Flip it over once bubbles start to pop through the top of the pancake.
- Serve warm.
You can use this recipe as a base for any pancake variation you like. Try plopping a few blueberries or choc-chips on the pancakes before you flip them over in the pan. I love adding a few raisins.
Heap the pancakes up on a plate and serve them with butter, jam and syrup. My favourite topping is double cream, almonds and honey.