I love pancakes. They are my ultimate comfort food.
Flipping Pancakes 101: The ideal time to flip a pancake is after you see bubbles cover the surface, but before they pop. Flip! The second side should take 1/3 – 1/2 the time to cook as the first side. Make sure both sides are at least slightly browned = more flavor. *I LOVE maple syrup so I pour a tad on before putting the pancakes on the plate. **GUESS WHAT – check out the February issue of Country Living for my friend Monica’s article on Coombs Family Farms. She’s a brilliant writer and Susan Sugarman’s recipes are just about to die for – I mean her pancakes are even good cold. Once I get my hands on a copy I’ll share a recipe with you. This pancake recipe from Breakfast Lunch Tea: Rose Bakery by Rose Carrarini is really good. The book is a treasure trove of elegant comfort food and the pictures are fun. I love Rose’s introduction and her profile of the producers. This is a take to bed cookbook!
ps. Do you like the cover? A friend and some designers and I debated about it. I think it is eye-catching!
Classic Pancakes from Breakfast Lunch Tea
1 cup milk
5 Tbsp unsalted butter, melted, plus a little for cooking
1 1/4 cups plain (all-purpose) flour
1/2 tsp salt
1 Tbsp caster (superfine) sugar
4 tsp baking powder
Maple syrup and your choice of fruit, to serve
In a bowl, beat the eggs with the milk and melted butter. Put aside. In another bowl, sift together the flour with the salt, sugar and baking powder. Pour the egg mixture into the flour and stir very lightly until the wet and dry ingredients are just combined. Rub a small frying pan with a little butter, heat the pan to hot and pour in 3-4 Tbsp of batter. Tilt the pan so that the batter covers the base evenly and turn the heat down to medium. Cook until a few bubbles come to the surface and then turn the pancake over. Cook for about 1 minute. Continue making pancakes until all the batter is used up, adding more butter as necessary. Serve immediately, as pancakes are best eaten hot, with maple syrup and fruit.