Pancakes and Gardening

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


  1. Sieve the flour, baking powder, salt and cinnamon into a bowl.
  2. 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.
  3. Heat a heavy non-stick pan over a medium heat and brush it with some vegetable oil.
  4. 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.
  5. 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.


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