That box of cherries is definitley a gift that keeps on giving. Being a long weekend, we took the time to have some hot breakfasts together, rather than a rushed piece of toast as I dash out the door for the train. Pancakes for me are always one of those treat breakfasts. They really don’t need to be, as they don’t actually take that long to make once you’ve created the batter. It can store in the fridge for a few days if you want to have some ready to go for yourself in the morning before work. This recipe is actually crepe like, being the thin french style pancake as a opposed to the thick fluffy style that you are more likely to get in the states. I’m a fan of both, and tend to make the fatter ones as a preference, but thought I’d got for something different this time around.
yields approx 8-10 pieces
- 1 egg
- 1 1/2 cup milk
- 1 cup plain flour
- pinch of salt
- some butter to grease the pan.
Sift the flour and create a well in the middle of the bowl. Add in your egg, salt and milk and combine well until it’s a smooth batter. Allow to sit for at least 30 mins.
To cook the pancakes, warm your pan to a mid heat and melt a small amount of butter. Pour in a small amount of batter and tilt pan to spread the liquid as far as possible. Keep on the heat until you see bubbles forming on the top of the pancake and then flip to brown the other side. Keep warm in a low oven until you’ve cooked all the pancakes if you desire (and the hungry mouths can wait that long).
Serve with lemon juice and castor sugar. Or serve with cherry conserve, chocolate sauce and a squeeze of lime like we did.
Happy Cooking, and Happy Eating,