Tuesday, July 7, 2015

Chelsea Pancakes

As a family we have always liked having pancakes or large pikelets for a breakfast or lunch time treat.

We will also use a pancake batter in the waffle maker rather than the standard recipe for waffles that requires the separation of egg white and beating them, then folding them in - something my cherubs have not wanted to do when whipping up a quick snack for themselves.

We usually use a recipe from an old Edmonds cook book or one of Alison Holst's but I thought I would try this recipe that came in one of the New World mailbox drops.

It is actually from the Chelsea Baking Club website and can be found here.

1 cup self raising flour
2 Tbsp white Ssgar
½ tsp finely grated lemon zest
1 cup milk
1 egg, lightly beaten
30g butter, melted

Sift the flour and sugar into a bowl.
Make a well in the centre of the dry ingredients.
Mix together the lemon zest, milk, egg and melted butter
Add to the dry ingredients and whisk to combine.
Heat a large non stick frying pan over medium low heat and grease lightly with butter or oil.
For each pancake, place 2 tablespoons of batter into the pan.
Cook for 2 minutes or until bubbles form on the surface. Turn and cook for a further 1 to 2 minutes or until the pancakes are cooked through.

We have found the first pancake/pikelet always seems to not turn out right and yet with a few adjustments to the temperature of the pan the rest are fine. (the first test is for the cook!)

I served these with sliced banana and a sprinkling of lemon juice and some sugar. And I must say they were rather nice.

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