BREAKFAST BLISS?Perfect pancakes are easier than you think.
Deliciously simple good-morning pancakes
The long summer days mean lovely, long bright mornings, and what better way to wake up than with some freshly brewed coffee and warm pancakes? Heaven!
These easy pancakes are made without butter – a basic milk, egg and flour combo. If you wanted super healthy pancakes, you can substitute wheat flour for buckwheat flour.
What you need
- 100g plain flour
- Pinch of salt
- 1 free-range egg
- 300ml milk
What you do
In a mixing bowl, sift the flour of your choice and salt, making a well in the center. Add a cracked egg to your milk, mix together, and then gradually add into your flour. Mix well until you have a smooth batter.
It’s good to let this batter rest for about half an hour, or easier still to make the night before and leave in the fridge until you are ready to use at breakfast.
To make the pancakes, smear a decent crêpe pan with butter and place on a medium heat. When your pan is hot enough, add a ladle of pancake batter (adjust the volume depending on the size of your pan) swirling the pan around to get the batter to cover it. Cook over a medium heat for a few minutes, until tiny bubbles appear on top of your batter, and the pancakes looks like it has dried on top. Turn or flip the pancake, and cook this side until golden.
Serve with some local honey. I use Moylurg honey, made just outside Westport, in Kilmeena.
Terisina Fitzpatrick is a Westport-based artisan baker specialising in cakes, cupcakes, occasion and wedding cakes. She currently teaches Back to Basics in Bakery classes in the Westport area. For more information, call Terisina on 087 6492754.