Woke really early again this morning so I got up and while the kettle was boiling for the first cup of tea of the day, I made a batter for American style pancakes. The batter needs to sit for a little while before you use it so it was a good excuse to go back to bed and read until everyone else felt a bit more lively.
American Style Pancakes
150g plain four
75g spelt flour (or you could just use all plain flour)
1 tbsp of baking powder
1 tbsp of sugar (I like to use vanilla sugar)
40 g of melted butter
300ml of milk
a little sunflower oil and butter for frying
Mix the dry ingredients in a bowl.
Put the butter and some of the milk together in a large bowl and beat them together. add some of the dry ingredients and then a bit more of the milk. Beat together so it is a thick paste. Add the rest of the dry ingredients and both the eggs. Keep beating and then add the last of the milk. You want the batter to be smooth and lump free.
Cover the batter with a clean tea-towel and leave for at least 25 minutes.
When you use the batter you may need to add a little more milk.
Gently heat a frying pan and pour in just a smidge (maybe a teaspoon) of sunflower oil and a small knob of butter. When the butter has melted, spoon in about three dollops of the pancake batter.
Wait until the top of the pancake bubbles up before using a spatula and turn them over and allow the bottom to cook. The bottom takes about a minute to cook often a little less.
Serve with maple syrup or honey.
This amount of batter makes about 18 pancakes.
In the autumn and winter I like to add a teaspoon of cinnamon powder with the dry ingredients and to serve them with blackberry jam.
Once we’d had breakfast and the washing up was all done I made some lemonade, we’ve got some lemon verbena in the garden (which I had bought especially for this recipe) and I added that to make the lemonade taste a little bit sherbety.
150 g of fruit sugar
(a small handful of crushed Lemon Verbena leaves…. you can omit these if you like)
Put the fruit sugar into a large pyrex style jug, add the lemon verbena leaves and with the back of a spoon crush the lemon verbena leaves into the sugar.
Boil a kettle of water and pour about 500ml over the sugar and crushed leaves, stir until the sugar has been dissolved.
Cover with a clean tea-towel and allow to cool completely. Once it has cooled, squeeze the juice of the lemons and pour through a sieve into a clean jug. Add the sugar syrup (if you have used the lemon verbena leaves you will need to strain this as well). Pour in 500ml of chilled water and serve.
This keeps well in the fridge for a couple of days as long as the lemonade is covered.