Can you believe this is the very first Nigella recipe to appear on this blog? Incredible but true! I can assure you that the balance will be seriously redressed at Christmas time when calorie control is given a temporary holiday and all the Nigella books come out of hibernation from my bookshelf.
I gave the recipe a slight makeover (or under!) to reduce some of the calories and all in all they aren't too bad a way to start the day every now and again. I replaced the butter with low fat spread and the full fat milk with semi skimmed. Mine weren't quite as fluffy as those in Nigella's picture but nobody was complaining and they went down a storm. Also, in my head at least, a pancake should be larger than a pikelet, if not then the pancake would indeed be just a pikelet, so I threw Nigella's bilini sized guidance to the wind and made mine extra large and still managed 13 decent sized pancakes from the mix. Breakfast was complete with a drizzle of the Blackberry Sauce left over from the ice cream sundae's.
Nigella's American Breakfast Pancakes
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.
Makes 13 (ish)
I gave the recipe a slight makeover (or under!) to reduce some of the calories and all in all they aren't too bad a way to start the day every now and again. I replaced the butter with low fat spread and the full fat milk with semi skimmed. Mine weren't quite as fluffy as those in Nigella's picture but nobody was complaining and they went down a storm. Also, in my head at least, a pancake should be larger than a pikelet, if not then the pancake would indeed be just a pikelet, so I threw Nigella's bilini sized guidance to the wind and made mine extra large and still managed 13 decent sized pancakes from the mix. Breakfast was complete with a drizzle of the Blackberry Sauce left over from the ice cream sundae's.Nigella's American Breakfast Pancakes
225g plain flour
1 tbsp baking powder
Pinch of salt
1 tsp vanilla sugar
2 large eggs, beaten
30g butter (I used low fat spread)
300ml milk (semi skimmed for me!)
Butter for frying (I used a non stick pan so it only needed a light spray with cooking oil to start off with)
The easiest way to make these is to put all the ingredients into a blender and blitz. (Ingenious! Can't believe I never thought of that before!) Nigella likes to leave the batter to rest for 20 mins before using it so I did too.
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.
Makes 13 (ish)
From 'How To Be A Domestic Goddess'
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