If you’ve been reading this blog for a while, you’ll know that I am partial to a pancake. In fact “Partial to a Pancake” would probably be the name of my autobiography. Maybe.
I love them, and I love making them for breakfast. I think you can tell a lot about a person by the way they tackle a stack of pancakes. Do they work from the top, nibbling their way through one pancake at a time? Do they take apart the stack and tackle the pancakes individually? Or do they cut through the whole stack, ending up with a forkful of about 6 pancakes all in one go? I could sit here and say that there’s no right way of doing it, but that would be a lie. So, I’ll tell you right now that option C is the ONLY way to do it.
My favourite way to eat pancakes is with Nana Nice Cream. It’s such a dream combination. Having said that, it’s hard to think of an occasion when Nana Nice Cream wouldn’t go beautifully with something. Perhaps anchovies, or cheese? Okay, so maybe it’s not that hard, but it genuinely is so versatile if we stick to the sweet options and avoid the savoury! Have it with pancakes, waffles, cookies, turn it into ice cream cakes, smoothies, and have it atop baked apples, baked bananas and crumbles. So so good.
One of the things I love about Nana Nice Cream is just how beautifully simple it is. Yes, it tastes great, yes, it makes you feel good, but it’s also so quick and easy to make, and it requires no snazzy equipment at all!
The whole point of my book (which by the way is coming in April and you can preorder here!) is to celebrate the deliciousness and simplicity of Nana Nice Cream, and to show that cooking can be simple, fun, and sometimes even requires no cooking!
There are over 70 recipes in the book. I hope that you will love making them, but I hope just as much that you love looking at the pictures and being inspired to try something new.
Obviously I’ve taken the time to devise great recipes in the book, but it also reflects my whole attitude on the blog – nothing is prescriptive, and I dont want people stressing about having all the right ingredients. I hope people will read the recipes, grasp the concept, and then run with it. That would make me so happy.
This isn’t a recipe from the book, but it shows the sort of thing you can expect to find.
Now, being a pancake aficionado, I don’t think it would be appropriate or fair for me to play favourites. There’s always a time and place for a crepe, but in my house American pancakes are for breakfast, it’s just how it is.
When I make my gorgeous niece pancakes, it cements my status as ‘Super Aunt” (my official title), but when I add Nana Nice Cream, she looks at me as if i’m magic – which, lets be honest, feels pretty awesome.
- 2 large eggs
- 30g butter, melted
- 300ml milk, almond, or otherwise
- 225g plain flour
- 1 tablespoon baking powder
- 1 pinch of salt
- 1 teaspoon white sugar
- butter for frying
- 2 frozen bananas
- 1 handful of strawberries (can be frozen if easier)
- Add the flour, baking powder, salt and sugar to a bowl. Make a well in the middle add the eggs and melted butter. Slowly pour in the milk and keep whisking. Do it gradually or you will end up with lumpy batter.
- Heat a smooth griddle or pan on the stove.
- I find it easiest to use a jug or a measuring cup to get the pancakes into the pan.
- When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it's time to cook the second side, and this needs only about 1 minute, if that.
- You should get about 16 dinky sized pancakes out of this.
- Simply pop the frozen bananas and the strawberry into a food processor and whiz. It will turn to breadcrumbs and you will curse me for the crap recipe, but persevere. You may need to stop and scrape down the sides and then blend again until it magically turns deliciously creamy.
- Scoop onto the stack of pancakes and devour.