PANCAKES
We’re big on pancakes here at Mums in the Wood, be it the traditional English paper thin pancakes served with lemon and sugar, or the thick fluffy American style pancakes served with maple syrup and either bacon or fruit. Whether it’s a midweek treat for Pancake Day or a decadent Sunday morning treat, there really is a style and topping for everyone which is why we’ve even added a gluten-free version and a super healthy baby friendly version.
We’ve all got our favourite recipes, but this Jamie Oliver recipe is incredibly quick and simple. You don’t even need scales – just a cup or mug (remember to use the same one throughout)!
One Cup Pancakes
Ingredients
1 large free-range egg
1 cup of self-raising flour
1 cup of milk
sea salt
OPTIONAL:
200 g blueberries
olive oil
4 tablespoons natural yoghurt
Method
Crack the egg into a large mixing bowl. Add the flour, milk and a tiny pinch of sea salt. Whisk everything together until you have a lovely, smooth batter. If you are using them, now’s the time to fold through the blueberries.
Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil. Carefully tilt the pan to spread the oil out evenly.
Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over. When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
Repeat with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if it is needed.
Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.
Gluten Free Pancakes
A tried and tested gluten free recipe from the BBC Good Food Magazine is a MITW favourite.
Ingredients
125g gluten-free plain flour (such as Doves Farm)
1 egg
250ml milk
butter, for frying
Method
Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
Baby friendly pancakes
If your little one is just starting out on the solids road, or has a few dietary restrictions, this two ingredient recipe might be the one for you:
Ingredients:
One ripe banana
Two eggs
Method:
Mash the banana. In a separate bowl, whisk the two eggs. Add them to the banana and mix through.
Melt a little butter in a pan, pour two tablespoons of the mixture in and cook for one minute on each side, keeping keep them to around 3-4 inches in diameter. Be careful when flipping them as they are a little looser in the middle than traditional pancakes.
We’d love to see what you make and hear about your favourite toppings!
Bon apetit!
