Pancake Day is a funny tradition, but a really great excuse to pause your New Year clean eating diet, and gorge on refined sugar, wheat, gluten and dairy.
Every year in our kitchen we decide that we really should have pancakes more often because they’re so delicious, and quite worthy of being eaten more than one night a year!
Big shout out to our friends at Mason Cash for sending us this lovely batter jug and lemon reamer.
I don’t know about you but I’m from a strictly lemon and sugar family – it’s good to keep it simple. Mr Bond is more adventurous and loves a generous drizzle of maple syrup (don’t mention the diabetes).
There’s a definite consensus in the foodie world that pancake batter is better made ahead – even an hour makes a difference. You’ll have light and fluffy pancakes if you make the effort to plan (a little bit) ahead.
Another tip is to replace some of the milk with buttermilk, and it will make them sublimely soft and fluffy.
There’s many variations of the classic pancake recipe so here’s a easy version that makes about 10 pancakes – just enough for supper for 2.
200g plain flour
50g melted butter
Blitz everything in the blender with a pinch of salt, then leave to rest for a good hour. I use a large jug and a stick blender – just concentrate or you’ll have pancake flavoured walls!
Heat a shallow frying pan, brush with butter and pour in a small ladel of batter.
Cook until the edges start to brown, flip over and cook a further minute.
Stack them up in a low oven until you are ready to eat them.
Happy Pancake Day.
Our blog is a collection of thoughts born out of a love of cake and photography. Follow us for the latest in cake style, recipes and business tips.
Let's Work Together
Contact me to chat today: