Pancakes can be moulded (Sri Lankan hoppers), used to stack, wrap or roll with other ingredients. They feature in the most basic of food cultures, are used as street food and in fine dining. To sum up, they can be found anywhere and everywhere. I usually think of pancakes as a breakfast/brunch offer. You can also make more than you need and use the leftovers later. Once cooked and cooled, freeze the pancakes with a layer of kitchen paper between each and you have a great building block for a future meal.
Multi choice pancake breakfast
- Sift the flour, salt and sugar into a bowl.
- Add the egg, mixing to combine. Beat in the milk gradually until smooth. No lumps allowed, so keep beating or push through a sieve to ensure smoothness. Leave to stand for an hour. The batter will thicken. Thin with water if it seems too thick. Remember you need to be able to pour the batter.
- Heat a small frying pan. Add the tiniest piece of butter or oil and pour in just enough batter to cover the base of the pan.
- Cook until golden on the base (bubbles will form on the uncooked side). Loosen the edges and turn the pancake over.
- Cook the other side. Stack up the pancakes as you make them, covering with a tea towel to keep warm.
- Serve in the simplest way with lemon juice and sugar or try some of these ideas.
Multi-choice pancake breakfast
Serve and make your own combinations. I recommend banana, bacon and cheese wrapped in the pancake and topped with a decent slug of maple syrup.
- Make a stack of pancakes. Allow at least 2 per person.
- Grill some bacon.
- Slice some bananas lengthwise and cut in half, leaving the skin on. Fry them flesh side down in a little butter and drizzle them with maple syrup while cooking.
- Grate some tasty cheese.
- Quarter some lemons.
- Put out jugs of maple syrup, golden syrup and a dish of sugar.