In my house, a Saturday morning when I’m not exhausted consists of pancakes. I make them thick or thin depending on what I have in the fridge and who I’m feeding.
Makes 16 medium pancakes
plain flour 220g
caster sugar 3 tbsp
baking powder 1 tsp
bicarbonate of soda ½ tsp
fine salt ½ tsp
eggs 2 large
whole milk 240ml
plain yoghurt 240g
vanilla extract ½ tsp
unsalted butter 50g, melted, plus extra for cooking
fresh blueberries 100g
maple syrup to serve
Mix all of the dry ingredients (flour, sugar, baking powder, bicarb and salt) together in a bowl.
In a separate bowl, mix together the eggs, milk, yoghurt and vanilla extract.
Add the wet ingredients (apart from the melted butter) to the dry and whisk together to form a smooth batter.
Cover the bowl with clingfilm and rest the batter for 30 minutes at room temperature.
Stir in the melted butter and the blueberries.
To cook, melt a little butter in a non-stick frying pan over a medium heat until it turns golden.
Pour a small ladleful of batter into the pan for each pancake (how many you cook at once just depends on the size of your pan). Cook for about 2-3 minutes until you start to see bubbles around the edges, then flip over and cook on the other side for a further 2-3 minutes. Keep the cooked pancakes warm in a low oven while you make the rest of the batch if you like. Serve with maple syrup.
Pancakes are always best eaten freshly made, but the batter will keep for 1 day in the fridge.
From The Pastry Chef’s Guide by Ravneet Gill (HarperCollins, £18.99)
