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Pancakes for Breakfast

This is a very popular and more healthy alternative to the ubiquitous Fry on a Sunday morning when you might have guests.
First make the Pancakes.
Pancakes:
225ml ( pt.) Milk
60g (2 oz.) Butter (melted)
2 Eggs
110g (4 oz) Plain Flour
Teaspoon of sugar

Sift flour and salt into bowl.
Make a well in the centre.
Break in the eggs.
Beat the eggs in the well gradually incorporating the flour.
Add in the milk and the melted butter beating all the time.
Or
Liquidise all the ingredients together.
Let the batter stand for 30 mins. If possible.
Heat a non-stick or well seasoned pan and grease lightly.
Pour a small amount of batter onto the pan, just enough to cover the base.
Brown one side, then turn or toss.
The pancakes will keep and can be re-heated.

Have ready a selection of fruit and flavourings to serve with the Pancakes.
For Example;
2 Tubs Greek Yoghurt
A Quartered Lemon, A jar of Honey, Some Caster Sugar.
250g (Half lb.) Fresh Strawberries, halved, sprinkled with the juice of an orange and a tablespoon of Sugar.
Some Peaches or Nectarines,-Blanched to remove the skins and then poached in stock Syrup until tender. (Stock Syrup is equal Quantities of Sugar and Water boiled together for 3 mts. For a half kilo of Peaches use
225g (8oz.) Sugar to 225ml (8 oz.) Water)
You could also use some Blackberries, Blackcurrants or Cherries.

To serve just lay out all your ingredients on the table and put the warmed pancakes there for everyone to help themselves with whatever combination of fruit, sweetener and yoghurt they prefer.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef