Culinary Adventures in Pancake Land

My love for sweets and sugar has no limit, I can go on and on eating chocolate, cakes, cookies…you name it. I truly believe the freedom I am giving to my body to eat as many sweets as it needs, is the secret why I never gain weight. I feed my body the sweets it needs and it rewards me by staying thin.

Today was an amazing day for me. It is the perfect excuse to have pancakes unlimitedly, not that I need any, but it is PANCAKE DAY! Everyone should have pancakes today.

Before I leave work, I made sure that all my colleagues are aware it is pancake day and are going to make pancakes.  We had a very enlightening conversation (for me) about the different types of pancakes and what a traditional British ones should look like. And that is when my plans changed from making almost-American pancakes to making British pancakes. Obviously, I did not give up my original plans and I ended up with two kinds of pancakes, both very easy to make. It only takes few minutes.

British pancakes were a bit confusing for me because they look almost like crepes so I had to ask my good friend Claire, who also happens to be a very good cook, about the difference between the two.

Apparently there is no butter included in the making of British pancakes. How hard can it be? Just do not put butter. And that is exactly what I did.

For my three good looking, deliciously tasting traditional British pancakes, I put two tbsp of plain flour, a pinch of salt and I mixed them with an egg. Then I poured milk gradually while whisking  until having a nice mix. I added about a glass or a bit more of milk. 

I dipped some kitchen roll in melted butter and wiped the inside of a large frying pan where I cooked the pancakes on both sides for about a minute or two. 

When ready, I transferred them to a serving plate to sit on a bed of sugar and I topped them with lemon juice and more sugar.

My pancakes were an absolute success, light, sweet and delicious.

6tag_170215-194025[1]

For my almost-american pancakes; oh!I call them this way because they are neither very thin or as fat as american pancakes; I put four tbsp of plain flour, a pinch of salt and I mixed them with an egg. Then I poured milk gradually while whisking  until having a nice mix. I added about thirty grams of melted butter, some drops of vanilla extract and also rose water as the flavour goes very well with black forest fruits.

I dipped some kitchen roll in melted butter and wiped the inside of a large frying pan where I cooked the pancakes on both sides for about a minute or two. 

When ready, I transferred them to a serving plate  and I topped them with honey  and a mountain of blueberries and raspberries. 

 

So here I am now full of pancakes. I hope you all had a great pancake day 🙂

Yours Truly,

The cook inside me

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s