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Sunday, 30 January 2011

Raspberry pancakes

Last night Jen and I went out on a date - Dinner at a lovely little family owned french restaurant (Savoir faire) - highly recommended, have the punchy mussels in pernod and garlic butter followed by the melt in the mouth boeuf bourguignon, both served with a perfect french accent. We followed a great (and good value) meal with fancy cocktails at the lobby bar in One Aldwych. A rare treat.

It was a great night out and the perfect way to finish a stressful week.

Hungover photography, not the best I know...

Anyhoo, yesterday I woke up feeling a bit bleary and keen for some breakfast (in my defence, the raspberries in the cocktails were very alcoholic). Alas, no bread, quelle catastrophe! I wasn't in the mood for getting sufficiently dressed to brave the glacial morning on a shopping trip, nor was I capable of waiting three hours or so for home made. Fortunately we had sufficient ingredients for pancakes - pretty much just store cupboard stuff. The recipe is borrowed from Rachel, a fellow foodie of the highest calibre.

This truly is simplicity in action, certainly manageable with a mild hangover. Make a pancake or two, eat, make some more and continue until full. The raspberries could be exchanged for anything really, use your imagination and the bottom shelf of your fridge.

225g Plain flour
2 tsp baking powder
1 tsp salt
2 tbsp caster sugar
2 large, beaten eggs
300ml milk
30g butter
extra butter for frying
Raspberries or blueberries or otherberries (3 or 4 per pancake)

  1. Weigh out the four, sugar, salt and baking powder into a suitably large bowl.
  2. Melt the 30g butter in the frying pan you're going to be cooking in
  3. Mix the eggs, milk and melted butter into the dry mix
  4. Beat the mixture until smooth in consistency, then leave standing for 20 minutes - a good opportunity to make a decent mug of coffee
  5. Heat up the pan back up (it should still have a decent covering of butter) and ladle in the batter (with a few raspberries or blueberries thrown in for good measure). Leave the batter until it has just about cooked through to the top and then flip
  6. Cook the underside until it's browned
  7. Remove from the pan and insert in face (you can dust with icing sugar if you fancy it)

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