Thursday, 15 September 2011
pancakes and jam - breakfast club #15
there's a glut of Autumnal fruit coming in huge waves direct from the Gunby Hall gardens at the moment... if it's not one of 27 varieties of pear or 48 varieties of apple then it's the Damson's or Greengages... we even have a Mulberry bush in the middle of the formal lawn... it doesn't produce leather handbags though... the wasps are having an absolute field-day... the air is positively slick with sugar and the last few days of warm sunshine have helped push the fruity plumpness to the max... but you can tell it's all coming to an end... as the UK is currently experiencing the tail-end of hurricane Katia it has meant the loss of a lot of leaves... the air is turning crisper and the mornings are definitely cold... in fact we're forecast frost tomorrow... so preserving a little of this fruit before decay... or the wasps get to it... is the obvious answer.
this month's Breakfast Club, hosted by Sonia's Kitchen is all about conserves... perfectly timed. I'm not a massive jam fan, I really have to be in the mood... but the lovely Sally recently made this stunning jam in the Gunby tea room... Victoria Plums, Vanilla and Star Anise... so how could I resist... and to be honest, all this jam needs is the ultimate carb vehicle... no, not scones... pancakes!
Bruce Paltrow's world-famous pancakes
as the name suggests these are taken from Gwyneth Paltrow's cook book Notes from my Kitchen Table... her recipe yealds 36, so i've reduced it by two thirds... if you want more you can do your own maths
116g plain flour
25g granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt
25g butter, melted and cooled plus more butter for cooking
2 large eggs
milk to loosen batter
- whisk the dry ingredients together in a bowl
- whisk the buttermilk, butter and eggs together in another bowl
- add the wet ingredients to the dry ingredients, whisking just enough to combine, let the batter sit, covered, overnight.
- in the morning, heat up your pan and slick it with butter.
- add enough milk to the batter to thin it to your desired consistency... there is no correct thickness, it all depends on how thick you like your pancakes
- cook the pancakes in the pan, flipping them after bubbles appear on the surface of the uncooked side. let them cook for 2-3 minutes more then remove from the heat and serve with the gently warmed up jam
... breakfast of champions my friends!
eat and of course, enjoy!