If you're after a pancake that's rich and buttery but light and fluffy too...
Paul West has a secret trick. It's the butter in the batter.
When Paul whips up a pancake breakfast one autumn morning on River Cottage Australia (watch tonight August 11 at 6pm, then on SBS On Demand) it's a pretty simple recipe: 150 grams of flour sieved with a teaspoon of baking powder; crack in an egg and slowly work in a cup of milk.
"It's best to be very gentle, you don’t want to overwork the gluten that’s in the batter, because you want nice light fluffy pancakes," says Paul.
We can't all use eggs from our own hens and milk from our cow, but we can all mimic the really crucial bit of the process. After letting the batter rest for half an hour, Paul gets to the secret ingredient: taking the batter-next-level by adding a bit of melted butter.
The dob of melted butter is stirred in - again, be gentle - to enrich the batter, and then you can get on with the cooking, flipping, stacking and eating!
Paul served his with farm-grown tamarillos.
Who says pancakes have to be sweet? Savoury stacks are a great alternative among the usual sweet treats of breakfast foods, and they seamlessly move into breakfast-for-dinner territory too.
Dorayaki makes a tasty teatime cake rather than after-dinner dessert. However, simply adding matcha to the cake batter – and serving with cream – gives you a smarter-looking dish more appropriate to a dessert course. I’ve provided a recipe for the adzuki bean paste, but you can purchase tinned cooked red bean paste from Japanese or Asian supermarkets.
“Perfecting a healthy pancake was high on our to-do list and it’s taken us two years to come up with this recipe. Believe it or not, these pancakes pack a seriously healthy punch. We love to serve our pancakes with loads of toppings, two of our favourites are nut butter and berries.” Emma and Carla Papas, The Merrymaker Sisters
Hotteok are a popular sweet snack in Korea, often sold as street food in winter. Stuffed with various combinations of sugar and nuts, our version of these sweet pancakes are filled with brown sugar and peanuts. Served with ice-cream, they make for an ideal dessert option at your next Korean dinner party.