This week I’ve been making a very easy and delicious pancake recipe from Jamie Oliver. It’s one of the easiest and best ones I’ve come across, most of which take ages to make and then the prospect of cooking them, especially for a late weekend breakfast seems a world away. In general I give up in desperation and reach for a piece of toast, but this beauty of a recipe is quick, it’s simple. I can make it off the top of my head as well because there are only five ingredients. I’ve probably become a bit carried away with making them as last Sunday was the fourth time last week. But at least for you, the reader who has not yet made this recipe I can tell you all the mistakes I have made so you don’t have to. Below is the recipe and also a link for the video where Jamie made them with his daughters Poppy and Daisy so you can see how they’re supposed to look like and for further tips. Enjoy! Note, I’ve made them with banana and with pear, 2 small or 1 large banana mashed with a fork should do or 1 – 1 1/2 grated pears (I found 1 pear from Jamie’s video didn’t convey enough flavour), also if you decide to make these with gluten-free flour whether for people with coeliac’s disease or who are gluten intolerant then the pancakes will taste of rice. So it’s essential to eat them with maple syrup or honey. Chocolate sauce is inadvisable as a condiment.

Super Easy Pancakes (from Jamie Oliver’s foodtube) –
1 breakfast cup of self-raising flour and of milk
1 free-range egg, preferably at room temp. as you get more volume
Pinch of salt
Fruit of your choice, e.g. banana, strawberries, apple, pear (go wild!)
Some butter to cook with

Start by getting out a large mixing bowl, whisk, breakfast cup and a baking spatula. Add first your flour and then milk (if you don’t have self-raising flour then add 2 tsp of baking powder to your empty breakfast cup and top it up with plain flour) then crack in your egg and add the salt. Slowly bring together with the whisk then quicken your movements till you have a smooth batter. Now take out your frying pan and put it on a high heat to warm up and add your fruit to the batter quickly mixing it in. After you have done this your pan should be ready so turn it down to a medium heat, bring your mixture over to the stove and slip a large knob of butter into the pan. Put generous dessert spoon sized dollops of mixture in and leave to cook till you can see a multitude of tiny bubbles on the surface of the pancakes and when they are of a very golden brown on the bottom. Flip over and continue to cook till done the same then remove from the pan. I suggest that you add more butter for each batch even if you are using a non-stick pan as it contributes to the taste and colour of the pancakes. Serve with your choice of condiments but I reccomend you serve them with maple syrup or honey and yoghurt, I do not reccomend you eat them with chocolate sauce.

Note – You can make this batter a day ahead of time but using plain flour instead of self-raising and adding the 2 tsp of BP on the morning you’re making them. This is to ensure your pancakes will be fluffy. Also, this recipe isn’t great for cooking large pan sized pancakes as they won’t hold together very well, perhaps because when I tried it this way I made them with grated pear which could have made them fall apart. Do try it with banana though and tell me what happened.