It's Pancake Day on Tuesday! I love Pancake Day. It is a day dedicated to pancakes! What's not to love? The beautiful thing about pancakes is that you can top them with absolutely anything, from chocolate to cheese. I suppose it's not technically baking really, just like the French toast, but it's fun and pretty hard to mess up so I wanted to show you a few of my favourite toppings.
Like most of you (I'm guessing) I grew up on traditional large, thin English pancakes but I always dreamt about giant stacks of American style pancakes, piled high with bacon and drenched in maple syrup. Baking Mad got in touch with me and asked if I'd like to try out one of their pancake day recipes and I opted for the buttermilk pancakes straight away. They have loads of pancake day recipes on their site so there's lots of ideas to choose from.
I can't make a perfectly round pancake, I think it's impatience more than anything. It might start off round but as soon as I flip it it tends to smoosh into a sort of splodge shape but as soon as they're all piled up they look so good it doesn't matter what shape they are. I loved getting this shot of the maple syrup falling on the pancakes, Em at Mbakes got some gorgeous pancake shots. Just looking at all these pancake photos is making me very hungry.
I've got such an exciting bake planned for this weekend, I will say no more but I just hope it works out ok because the idea of it is just immense. Are you intrigued? I hope so.
(recipe from Baking Mad)
130g Plain Flour
1 teaspoon baking powder
pinch of salt
2 tablespoons light muscovado sugar
50g unsalted butter, melted
1 egg, beaten
- Sieve the flour, baking powder and salt into a large bowl then add the sugar and stir then make a well in the centre. In a large jug whisk together the buttermilk, melted butter and beaten egg.
- Slowly add the wet ingredients to the dry, whisking until you have added it all and you get a smooth, thick batter. Leave to rest for 10-15 minutes.
- Lightly grease a frying pan with oil and heat on a medium heat, then scoop a rounded tablespoon of batter into the pan. Cook for 1-2 minutes on each side or until golden. The pancakes will start to puff up as they cook.
- Transfer to a plate and keep warm in a low oven (about 130 C) whilst you make the rest.