Today is Shrove Tuesday, aka Pancake Day (recipe coming up). Having decided to make pancakes for breakfast, I thought I should take advantage of the recent Spring weather. The garden was going to have a Spring clean up, in preparation for its new designer look.
After digging, raking, pruning, shredding and clearing, I now ache in places I never knew could hurt. Even my hair hurts!
I think I should have just given up after the pancakes!
American-style Cinnamon and Pecan nut Pancakes
115g/4oz self-raising flour
½ tsp baking powder
pinch of salt
pinch of ground cinnamon
2 large eggs, beaten
125ml/5fl oz milk
handful of pecan nuts
vegetable oil, for brushing
- Sieve the flour, baking powder, salt and cinnamon into a bowl.
- Add the eggs and milk to the flour mixture, and whisk to create a smooth batter. The batter should be the consistency of double cream.
- Heat a heavy non-stick pan over a medium heat and brush it with some vegetable oil.
- Pour two tablespoons of the batter into the pan. Cook until bubbles start to form on the surface, then sprinkle over a few crushed pecans and cook for another minute. Turn the pancake over and cook the other side for one minute, or until golden-brown. Remove from the pan and reserve in a warm place.
- Repeat with the remaining batter and nuts.
Served here with lemon curd, yogurt and maple syrup. You can also serve with fruit, ice-cream and/or chocolate sauce.