Saturday morning. The sun is rising over Lyall Bay, the sky is blue, the air clear. We go out for a run and to catch some good waves. Back at home, hot shower and then breakfast. But not the usual. Come on – live a little. It’s weekend. And there is one thing for breakfast that makes Stefan smile. Pancakes.
Since we’ve arrived in New Zealand, Pancakes seem to be Stefans favourite breakfast. He orders it wherever we go. Usually I am more into savoury things. But I would always try some of the sweet, delicious, fruity pancakes. And I have to say: I like it more and more. Not every day. But every now and then, pancakes are breakfast heaven. Even for me. So let’s make some… It took me a while to find the right recipe. They were always ok, but not quite right. Not fluffy enough, too tight, too brown. Smitten kitchen put an end to my search with her delicious Pancake 101 recipe.
250 g high-grade flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp caster sugar
350 ml milk
1 tsp butter
1 tsp icing sugar
- Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs and milk and whisk to combine.
- Preheat pan to medium heat. Using a pastry brush, brush some butter into pan. Wipe off excess with a folded paper towel.
- Using a tablespoon pour batter in pan. When pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
- Repeat with remaining batter. You can keep finished pancakes on a heat-proof plate in the oven at 80°C. Dust with icing sugar and serve warm with some yoghurt and fruit. Dust with icing sugar and serve warm with some yoghurt and fruit.