Pancakes for brunch at home with the family
I love brunch, but sometimes getting a one year old up, ready and out of the door is a bit of a challenge on a Sunday morning. We usually feed LP before we head out for a meal because that means he won’t be hungry and grumpy while we are eating and he can have a snack when we are out. This can mean that brunch quickly turns into lunch or that we have to rush home before nap time.
I have also always wanted to make American-style, fluffy, silver dollar pancakes but for some reason never got round to it. So, thanks to Nigella, yesterday’s Sunday brunch was a double-win! We enjoyed a travel-free brunch as a family and I got to try a new recipe. The pancakes turned out to be quick and easy to make, my husband, LP and I loved the pancakes and we saved money and hassle. What’s not to love?
- 1 tablespoon baking powder
- 1 pinch of salt
- 1 teaspoon white sugar
- 2 large eggs
- 30 grams butter
- 300 ml milk
- 225 grams plain flour
- extra butter for frying
- For the toppings: yoghurt, honey, black grapes, raspberries & bananas
You can just mix the batter in an electric mixer, but I find it more of a faff to get the mixer out and clean it afterwards than if I just do it all by hand, so that’s the way I’ve written my method.
- Combine the dry ingredients in a bowl, whisking to make sure that the baking soda is evenly distributed
- Beat the eggs in smaller bowl
- Melt the butter in the microwave and add this to the milk in the measuring jug
- Make a well in the center of the dry ingredients and add the eggs and some of the milk, start stirring it together
- Gradually mix in the rest milk until it has all been added, then whisk the batter until it is smooth
- Pour the batter back into the jug that you measured the milk in, to make it easier to pour the pancakes
- Heat a heavy bottomed frying pan to a medium-hot temperature, melting a little butter in it to grease it
- Pour a small amount of batter into the pan. The hotter the pan, the quicker the pancakes will set before they lose their round shape. Only use a little batter each time and pour it slowly, in a circle. I could fit three pancakes (silver dollar size) in my frying pan at one time
- Flip the pancakes as soon a little bubbles appear in the batter. They only need a couple of minutes each side, they are done when the second side is lightly browned
- Make all the pancakes and stack them before serving for individuals to top as they please. The serving size was 4 pancakes per person, but the hubbie and I ended up with extra (too many actually!) since LP only had two. Next time I will set the extras aside for potential re-warming as a dessert later.
Nigella recommends topping these pancakes with bacon and maple syrup for the authentic, American experience, but that’s not very baby friendly, so we used yoghurt, honey, raspberries and chopped bananas and grapes.
Please note, you should always chop grapes lengthways when serving to young children to reduce the risk of choking and honey should not be given to babies under 12 months, due to the risk of infant botulism.
We cut LP’s up into bitesize pieces in his bowl and let him feed himself. He was very pleased with this meal as you can see.
The adult portions were slightly more aesthetically pleasing and had that real, American look about them. Not bad for a first attempt, although you can see that not all the pancakes were completely round as it took me a while to get the hang of them! I told BP that they were rugby ball shaped in honour of his rugby playing (he plays every weekend, you know), so I’m sticking to that.
My version, including a mini pancake I made for LP
All in all, a very successful, enjoyable and filling start to the day! And LP got to have a bath afterwards, which I’m sure he considered a bonus too.
The original pancakes recipe from the Nigella Lawson website can be found here and it gets 5 out of 5 stars from me. I will just have to try the bacon and maple syrup version next time…