It's Pancake Day!
It's Shrove Tuesday and this makes me very happy indeed! This day is almost as exciting as Easter or Halloween, especially when evening approaches!
As a child, I would race home from school to the smell of freshly cooked pancakes wafting from the kitchen. My Mum used to make them with lemon and sugar as a treat after supper on Shrove Tuesday. But, as I grew older, I soon realised that, actually, pancake recipes are pretty much endless! There's the traditional British way; lemon and sugar which I know well of course!. Then, there is the American way; crispy bacon and maple syrup, or, fruit fillings and even the French way; silky crêpes! Or, how about the Malaysian way; roti jala's (savoury pancakes that are flavoured with turmeric to give them a golden-yellow colour), not forgetting the Indian way; dosa's made from 'fermented rice and lentil batter' - according to bbcgoodfoodcom. However you enjoy your pancakes, you just can't beat the homemade variety; I wince when I see anything like the readymade 'Complete Pancake Mix' packets lining the supermarket shelves at this time of the year! I mean, really!?! They are so super simple and quick to make!! It is likely you have some plain flour, eggs, sugar and salt lurking in your kitchen cupboards, you may just need to pop to the shops to grab a tub of Greek yoghurt if you fancy following my recipe :)
As much as I love pancakes with sugar and lemon as they remind me of my childhood and cozy evenings in spent with my Mum, Scott and I have grown to love pancakes made the American way! We have become quite particular about how they must taste; they've got to be light and fluffy, almost cloud-like, drenched in maple syrup (the Canadian kind preferably), and topped with a tower of crispy, smoked bacon.
For a stack of these Greek yogurt pancakes, you will need:
225 g of Greek yogurt
175 g of plain flour
1 tsp baking powder
1 tbsp sugar
Pinch of salt
salt Add 225g of Greek yoghurt to a bowl. Combine with the flour, baking powder, sugar and a pinch of salt.
Crack the eggs into a separate bowl and whisk with a fork. Slowly pour into the wet ingredients until all the lumps and bumps have disappeared.
You should have a smooth, glossy batter that resembles a thick Yorkshire pudding mix.
Heat 1 tbsp of olive oil into a frying pan over a medium heat. Using a ladle, scoop the pancake batter into the pan. They want to be roughly the size of jam jar lids.
Cook on one side until bubbles start to appear at the surface of the batter, then flip over and repeat the process on the other side. This usually takes about 30 seconds to one minute on each side.
Line up your rashers of bacon, pop in the oven and cook until crispy.
When ready, serve immediately with lots of butter...
Stack the bacon on board!
Add a generous drizzle of maple syrup...
Then, they are all yours!
Happy Pancake Day!!!