So it’s half term. And Middle Lovely came for a sleepover with #2. He’s a happy little chap; talks ten to the dozen like #1 and he loves to cook. So last night I got talked into having chocolate pancakes for tea, and this morning we all made a cake. He could never live with us full time as our arteries would probably explode. Here goes with the pancakes, then:
For the basic breakfast pancakes:
1/2 pint milk
225g self raising flour
4 level tbsp caster sugar
Then for the cranberry and orange ones, you’ll need:
Handful dried cranberries
Zest and juice of one large orange
So sieve the flour and stir in the sugar. If you’re making the grown-up version, it’s really nice to heat the cranberries in the orange juice and zest in a small saucepan to soften them up a bit. Then just make a well in the centre of the dry ingredients and whisk in the eggs and milk to make a thick batter. Now, remove most of the cranberries from the orange with a slotted spoon and stir them into the batter. Add a couple of teaspoons of sugar to the remaining orange liquid and bubble gently to reduce into a fruity syrup.
Next, heat a heavy-based frying pan and lightly brush the surface with oil. Dollop a couple of tablespoons of the mixture into the pan, trying not to let them touch, then wait until you see bubbles on the surface before flipping them over. The first one will be a disaster, it always is, but after that you’ll get light, fluffy pancakes studded with beautiful soft little fruity jewels Serve with your orangey syrup. These also make a lovely dessert with a slug of Cointreau added to the fruit juice, and served with mounds of whipped cream.
Or if you’re Middle Lovely, make the basic mixture, then stir in 50g chopped chocolate. Make the pancakes in exactly the same way and serve them with more chocolate in the shape of chocolate spread, or gag-making amounts of golden syrup. Nice one, Lovely.