Skye Gyngell’s Old-fashioned Pancakes with Maple Syrup
For some reason, I prefer to eat pancakes during the summer months, perhaps because I reminisce about eating them in the sunshine in Sydney around Christmas. That’s when I have time to eat a long and languid breakfast, preferably after a swim in salty water, sitting in a towel watching the waves.
Having said that, the best pancakes of all are made by my youngest daughter Evie – this is her recipe.
250g plain flour
3 tsp baking powder
small pinch of salt
2½ tbsp caster sugar
2 organic free-range large eggs, lightly beaten
500ml whole milk
75g unsalted butter, melted, plus extra for brushing
75g unsalted butter, softened
1 tsp icing sugar, or to taste
maple syrup, to drizzle
Sift the flour, baking powder and salt into a large bowl and stir in the sugar. Make a well in the centre and add the eggs, milk and melted butter. Stir well to combine and make a smooth batter. Leave to rest for 20 minutes.
Meanwhile, sweeten the softened butter for serving with icing sugar to taste, beating well to combine and lighten.
Place a large non-stick frying pan over a medium-low heat. Brush the base with a little butter and when the pan is hot, ladle a small amount of batter into the centre of the pan.
Cook for about 2 minutes until bubbles begin to appear on the surface, indicating that the pancake is ready to turn. Using a spatula, gently turn the pancake and cook for a further 2 minutes.
Remove to a warm plate and keep warm in a low oven while you cook the other pancakes. Don’t worry if the first pancake is disappointing; this is often the case – the rest will be perfect. As they are cooked, stack the pancakes interleaved with greaseproof paper on the plate in the oven.
Serve the warm pancakes topped with a knob of sweetened butter and a generous drizzle of maple syrup.
Extracted from How I Cook by Skye Gyngell (Quadrille, approx €18). Photography by Jason Lowe.