This morning I woke up in a bit of a funk. I’m putting it down to working 37 days straight without a holiday and the fact that last night I had to sit through the first half of Eugene Onegin at the Royal Opera House without surtitles. The singing was great and all, but for a girl who likes her stories, this was devastating. My Russian is about as impressive as my Swahili, so all was lost during this Tchaikovsky/Pushkin mash-up. And, finally, as I prised my eyes open to greet the morning light, I remembered that I’d forgotten to buy milk. No morning latte for me. Pffft.
And then it hit me. Today is Shrove Tuesday and the clouds parted. It’s called Pancake Day – not evening – so why not start off with something delicious for breakfast? As you know, I was out of milk, so yoghurt would have to do. And yes, blueberries are traditional, but raspberries were aplenty chez moi. The result? Delicious – even if I can’t do up my jeans. Pfffffft.
You’ll find more photos and the recipe after the jump.
200g self-raising flour
1tsp baking powder
Pinch of salt
Knob of butter
Golden or maple syrup
Sunflower oil or butter for cooking
Preparation time: 10mins
Cooking time: 15mins
Makes a stack of four US-style pancakes.
- Melt the butter.
- In a large bowl sift together the flour, baking soda and salt.
- Blend the water, yoghurt and egg with a fork and add to dry mix.
- Whisk the ingredients until they form a smooth batter. Stir in the raspberries.
- Heat a frying pan, add a little butter or oil and spoon in the batter. I made mine around the same size as a side plate.
- Cook over a medium heat until little bubbles start to form (around three minutes).
- Flip and cook the other side until golden brown (also around three minutes).
- As they’re cooked, stack them on a plate under some kitchen towel to keep them warm.
- Smother your stack with the left over raspberries and lots of golden or maple syrup.
- Pig out.
Substitutions: This recipe works well with blueberries too. You can also use 300ml of milk instead of the yoghurt and water.
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© Kate McAuley 2013