It was a rather uninspired week on the cooking front. Between family being sick and myself being focused on revising the second draft of my novel, this blog has been a bit, shall we say, underfed. We had a few repeats of earlier meals, as well a few simple things like bacon and egg sandwiches, and leftover pizza from the freezer with fresh veges.
Last night we had alfredo with bacon instead of chicken, which deserves mention. Just cook up the sauce and pasta as per instruction, and fry up 4 sliced rashers of bacon, one chopped onion and a couple of sliced garlic cloves. We had carrot sticks and tomato wedges with it, and it was good.
But today I want to focus on some real rainy Sunday morning comfort food, because today its really, REALLY raining. What better to have on a write-off rainy weekend morning than big, fluffy pancakes? If it hadn't been raining so hard, I would've even made it out to the tree for a lemon, but as it was, we managed with cream, banana, and syrup, as well as fresh, hot coffee. Mmmm.
Fluffy Pancakes (like them Americans make)
1 heaped t Baking Powder
3 Large Free Range Eggs
1 pinch salt
Separate Eggs. Mix the yolks, flour, baking powder and milk up to a smooth batter.
Whip the egg whites until they form stiff peaks, then gently fold the whites into the batter with a rubber spatula. Do not overmix, or the air will all be forced out of the batter and you won't have fluffy pancakes.
Melt some butter in a pan (I do two small pans at once) and place a 1/2 cup of batter in the pan to cook. When the underside is golden brown, flip the pancake and cook through. Serve with syrup, cream, jam, lemon juice, peanut butter, banana, or whatever you like.
This recipe makes about 7 pancakes, which used to be enough for us but is a bit light now, so increase the recipe accordingly if you feel you've been shortchanged.