More often than not I skip breakfast. Naughty I know, but I'll do anything for an extra half hour in bed. On the weekends though I come into my own and one of my all time favourites is pancakes. I am rubbish at making the thin ones, they always get stuck to the pan so I stick to the classic American kind. You can even make the batter the night before and leave in the fridge (there's that extra half hour again).
What you'll need:
- 125g plain flour
- 250ml buttermilk
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 1 egg
- 50g butter
Sift the flour, salt and bicarb into a bowl. Then melt the butter in the microwave and add to the flour mix along with the egg and buttermilk. Lightly whisk together, the batter should be thick and spongy but doesn't need to be completely smooth.
Put a frying pan on a nice high heat and grease with a knob of butter. Let it melt then drop a ladle full of mixture into the pan. Fry for a few minutes, until brown then flip.
Serve with maple syrup, bacon and strawberries.