We knew these as Crumpets at home and my Father loved them warm with lashings of real butter. Now my children love them, they are eaten with anything that is squidgy and sticky, especially the blueberry syrup. Chocolate obviously is near the top of the list, everything is improved with a large dollop of chocolate on top!
Pancake Recipe complemts of Rachel Allen's Rachel's Favourite Food at Home
Makes 12 (I usually double this recipe)
100g Self-raising flour, sieved
1tsp baking powder
25g Caster sugar
Pinch of salt
Oil, for greasing
Blueberry Syrup recipe complements of Nigella Lawson's Nigella Express
125ml Maple Syrup
200g Fresh blueberries
Slices of Pancetta ham (I use Aldi's Air Dryed Ham)
Like my pancake mix I make this in a jug (lazy I know) but you are free to mix everything in a large bowl. Place all the dry ingredients in a jug/bowl, add the egg and mix with a fork all the while slowly adding the milk. Whisk until combined (I don't care too much about lumps). Heat a large frying pan over a moderate heat, grease it and pour about 1tbsp of batter onto your pan, keeping them well apart to prevent sticking. Cook for 2 minutes or until bubbles appear on the surface, flip over and cook until lightly golden. My pancakes are oblong, because my frying pan is very old and warped!
Keep warm on a plate covered with a tea towel. Meanwhile in a clean dry pan, fry the ham until it crisp.
Blueberry syrup: put the syrup and blueberries into a pan and bring to the boil. Let bubble for 2-3 minutes, then pour into a jug (I use a ramekin instead so I dip the drop scones in) and bring to the table with the pancakes.