Who doesn’t love pancakes for brunch at the weekends? It’s become a Sunday tradition for us over the past couple of months now that my boyfriend’s shift patterns have changed and he doesn’t work on Sundays any more. This means a nice long lazy lie in followed by a big plate of pancakes drizzled with syrup and served with fresh fruit and a dollop of yoghurt. Even though I’m working increasingly long hours trying to get the thesis finished, I’m making sure that I have a bit of a rest on a Sunday to recharge.
I’ve adapted the recipe for these pancakes from the recipe for American pancakes in Nigella’s Domestic Goddess book by reducing the quantities so it makes the perfect number of pancakes for two to share, plus making a few other little changes. I’ve added slightly more sugar and swapped the melted butter for sunflower oil as it’s easier than faffing around melting a little bit of butter. The addition of the coconut to the batter gives the pancakes a wonderful flavour that works perfectly with any fruit. Each week I pick a different fruit depending on what’s in the fruit bowl and I’ve tried stewed blackberries, strawberries, peaches, nectarines, apricots, bananas, stewed blueberries… choose your favourite and enjoy!
- 115g plain flour
- 1.5 tsp baking powder
- 2 tsp vanilla sugar
- 25g dessicated coconut
- pinch of salt
- 1 egg
- 180ml milk
- 15ml sunflower oil
- Add all the ingredients to a mixing bowl or large batter jug and whisk well to combine, leave to stand for 20-30 mins.
- Heat a little oil in a small non stick frying pan over a medium high heat and pour in, or squeeze from a dispenser, some of the batter. When small bubbles appear on top of the pancake it's time to flip it over and cook on the other side for about a minute. Transfer to a plate and then repeat the process with the rest of the batter until it's all used up.
- Serve with a generous drizzle of golden syrup, your favourite fresh fruit and a big spoonful of natural yoghurt
To help make my Sunday pancake cooking easier, OXO Good Grips recently sent me a few new products to try. The batter bowl is the perfect size for making the batter in and it is easy to pour from, I’ve used this for pouring batter straight into the pan when we fancy having bigger pancakes. It holds 2 litres so also doubles up as an extra mixing bowl for making a small cake. To help make smaller pancakes which look deliciously tempting when stacked, the batter dispenser is a handy thing to have. The non drip valve means that once you’ve added your batter (it will hold 700ml) it’s easy to give the bottle a big squeeze to dispense just the right amount of batter into the pan. The only downside to the batter dispenser is that it does mean extra washing up, but if you’ve cooked the pancakes then you get to leave the dishes to your other half, it’s the rule in our home. Finally the flip and fold omelette turner makes flipping pancakes easy with its flexible head.