
Hi Ladies
At the weekend I was flicking through all the channels looking for something to watch on a rainy Saturday afternoon & I found the Domestic Goddess herself, Nigella. Her TV cooking shows have always been our fave (we love her). Last year we went to Waterstones in Bluewater to her book signing & even took her one of our bags (the 'Nigella', see right). Yep, we really do love her!!
It got us thinking about our fave recipes & one of mine has to be her pancakes ~ perfect winter breakfast & supersonic, almost magical, hangover cure! Nigella's recipe has bacon but we miss the bacon & just smother in maple syrup instead. So, with the weather so so horrid out there, please make these, follow with a massive cup of tea & I promise you'll be happy & ready for all that Christmas shopping!
American Pancakes with wafer~bacon & maple syrup
(from 'Nigella Bites')
30g (2 tablespoons) unsalted butter
225g plain flour
2 heaped teaspoons baking powder
1 teaspoon sugar
pinch of salt
300ml full~fat milk
2 eggs
10 rashers streaky bacon or approx 100g wafer~thin~cut pancetta
1~2 teaspoons vegetable oil for frying bacon
butter for frying
best quality maple syrup
Nigella says:
"Melt the butter & set aside to cool slightly while you get on with the rest of the batter & the bacon.
In a wide~necked jug, measure out the flour & add the baking powder, sugar & salt. Stir to combine.
In another jug, measure out the milk, beat in the eggs & then the slightly cooled butter, & pour this jug of liquid ingredients into the jug of dry ingredients, whisking as you do so. Or just out everything in a blender & blitz.
In the vegetable oil, fry the bacon (cut into half crosswise) or the pancetta strips until crisp, remove to kitchen towels & cover with more kitchen towels (not because I'm a fat~phobic ~ as if! ~ but because this will help them keep their requisite crispness). Now, heat either a griddle or non~stick pan, smear with a small bit of butter & then start frying. I just pour small amounts straight from the jug (but you can use an American quarter~cup measure if you prefer) so that you have wiggly circumferenced discs of about 4cm in diameter. When you see bubbles erupting on the surface, turn the pancakes over & cook for a couple of minutes, if that, on the other side.
Or just use a blini pan &, as above, turn when the bubbles break through to the uncooked surface. There is a Russian saying to the effect that the first pancake is always botched, so be prepared to sacrifice the initial offering to unceremonious stove~side gobbling.
Pile the pancakes onto plates, wigwam with pieces of crispy bacon or pancetta & dribble or pour over, depending on greed & capacity, that clear, brown, woodily fragrant syrup.
Makes about 15 pancakes if cooked in a blini pan; or if not, about 25 pancakes the size of jam~jar lids."
Now, if that doesn't make your mouth water, there's something very wrong!!! Nigella's right about the first one never working & I've found the easiest way for mixing (after extensive trials)is to just dump it all in the blender.
Happy Christmas shopping with full tums!
More soon
Victoria xx

