Pancakes for me, have a long yet loved history.
I used to eat pancakes every Sunday morning, made by my mum. Cooked in bubbling butter with golden crisp edges and fluffy centres, I would try them all different ways – sweet with maple syrup, savoury with bacon and even ate them once or twice sprinkled with salt and pepper.
Years later, while working beachside as a chef I used to feature ‘hotcakes’ served with praline butter as a special nearly every weekend in Summer. To be honest, this wasn’t because I was meeting the demand from customers, but because I would look forward all day to enjoying one at the end of my long shift.
And today, every time I go to Holland to visit family, I get to indulge in a plateful of Poffertjes (small fluffy domed pancakes).
Covered in a healthy dusting of icing sugar and a generous knob of creamy butter these tiny pancakes eaten with a toothpick are always as good as remembered.
Any way I eat them, pancakes are always adored!
1 1/2 cups full cream milk
1 egg, separated
Juice and zest of 1 lime
2 tablespoons caster sugar
20g butter, melted and cooled
1 1/2 cups self-raising flour, sifted
1 teaspoon baking powder
1 cup frozen blueberries, thawed
Melted or softened butter, for greasing pan
In a bowl whisk together the milk, egg yolk, lime juice and zest, caster sugar and melted butter and set aside.
In a separate bowl mix together the flour and baking powder. In a steady stream pour the egg mixture into the flour, whisking, until smooth and leave to rest for 5 minutes.
In the meantime whisk the egg white until stiff and fold into the batter along with the blueberries.
Heat a medium size frying pan over medium heat and brush with a little butter. Ladle 2 spoons of batter into the frypan leaving 2-3 cm between each to form pancakes around 10cm in diameter (be careful as they will spread a lot when they first hit the pan). Cook for 2-3 minutes or until bubbles form on the surface. Flip over and cook for a further 2-3 minutes until fluffy, golden and cooked through.
Continue with remaining batter using more butter as needed.
Makes 12 medium size pancakes.
Enjoy them with butter, syrup or on their own.