I want to talk to you about my pancakes.

I’m a bit of a science fiction fan, and a massive comedy fan, and I love it when the two come together. Red Dwarf was, in my book, a huge success when it comes to combining the two, and has served me with many hours of pleasant distractions, and been re-watched many times.  In the episode ‘DNA’ Kryten (a mechanoid) becomes human and it’s hilarious. At the beginning of his journey, he discusses a list of observations about his new form with the ships only human occupant, Dave. It goes something like this:

Kryten: Ah yes, now, I wanted to talk to you about something. Something about, um, well, something I know we humans get a little embarrassed about.  It’s a bit of a taboo subject – not the sort of thing we like to sit around and chat about in polite conversation.
Dave: Kryten, I’m an enlightened twenty-third century guy.  Spit it out, man.
Kryten: Well, I want to talk to you about my penis.

Now, whenever I find myself starting a conversation with the words ‘I want to talk to you about my…’ I have to try REALLY HARD not to say penis.  So. All that said, I want to talk to you about my…pancakes.

Mother flippin pancakes

I love fluffy American pancakes. I love them with bacon, or blueberries, or lemon soaked raisins, or just tons of maple syrup and butter. I like to think that I’ve got pretty good at them over the years, and I’m frightened that one day I’ll lose the recipe. So, for posterity and y’know, friendly neighborhood sharing, here is my go to pancake recipe.

Get These Things

  • 135g Plain Flour
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • half a teaspoon salt
  • 130ml full fat milk (I guess SS would be OK)
  • 1 large egg
  • 2 tablespoons olive oil

Do These Things

I make my pancakes this way so there’s only one dish to wash up. Usually you add the liquid to the dry ingredients, but NOPE. I use a scale with a zero function, and a large beaker with liquid measurements and a nice spout for pouring the batter.

  1. Pour 130 ml of milk into the jug and add the egg. Beat it well with a fork.
  2. Place the jug on the scale and zero it. Add the flour, baking powder, salt, and sugar, and beat with a fork. Yes it will be lumpy. No it doesn’t matter.
  3. Once the mix is fairly smooth, add in the olive oil and mix until you can’t see any oil bubbles.
  4. KEY POINT: Leave the batter to sit. Room temp or in the fridge, doesn’t matter. I’ve left the mixture for 10 minutes and over an hour. Usually I make it up then jump in the shower.
  5. Heat some oil in a large frying pan, and use some paper towel to spread it around. Pour in two circles of batter and leave until the top in looking matte and there are bubbles just starting to pop. Using a spatula flip the pancake and leave for around half the amount of time you did the first side.
  6. Place on a plate and stick some butter and maple syrup on top. Yes. On every pancake in the stack. Those suckers are absorbent and if you only put it on top, you’ll have dry pancakes in the middle.
  7. Continue with the oil/wipe/pour shennanigan until you run out of batter. For me, this recipe makes six pancakes, and I would say each is the size of a large man’s fist. That’s how I roll.

If I were making blueberry pancakes, I’d stir in fresh or canned fruit before I left the batter to sit. If I were making lemon and raisin, I’d soak the raisins in lemon juice and then stir those in to the batter. Technically, I guess that recipe serves two, with three pancakes each, but often I eat it all by myself. I’m such a glutton. #NotSorry.

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