One thing that is being established as a tradition in the BG household is pancakes on Sunday. I am usually dragged out of bed as the church bells of St Peter’s chime for the 8 o’clock service, whereupon I grace the kitchen with my presence pull out the Women’s Weekly Best Ever Recipes, turn to page 78 and start making up the batter.
As it takes about half an hour for the batter to settle, I use the time in between to boil the kettle for a cuppa, go online and check out the television offerings on a Sunday- usually kid’s shows on ABC2.
Even though I have made them umpteen times, I always have to have the recipe in front of me. It is more of a crepe consistency, rather than a thicker style pancake.
Both the kids and Mr BG love maple syrup on their pancakes (or as the kids call it makeup syrup), whereas I enjoy them with lemon butter, or lemon and a sprinkling of sugar.
So here’s the recipe for those who are interested. What I like about it is that there is no added sugar.
- 1/2 cup plain flour
- pinch salt
- 2 eggs
- 3/4 cup milk
Sift dry ingredients into bow, add eggs, stir until mixture is smooth and free of lumps. Gradually add milk, mixing to a smooth batter. Allow to stand for 30 minutes. Heat pan, graease well. From a small jug, pour 2-3 tablespoons of pancake mixture into pan, swirling batter evenly around pan. Flip and cook on other side. Makes 6-8 pancakes.
The egg in the pancakes makes for a full tummy, and after breakfast the day can start- usually with cleaning the kitchen 🙂