Having got a really nice pancake pan for Christmas and though I have been using it for other stuff, I have also been using it for making pancakes.
I make a simple batter of flour, eggs and milk and then cook using a hot pan.
If I am making scotch pancakes, I will use self-raising flour and make a thicker batter, if I am making crepe style pancakes then I will have a thin batter which I can cover the whole pan with.
I serve them with proper maple syrup. Personally I can’t stand the maple flavoured syrups you can buy, and will only buy the proper stuff. Yes it is expensive, but I would rather have the good stuff now and again rather than the horrible stuff all the time.
However I did not think much of his recent breakfast column in the Guardian today.
Fruity, nutty bread, herby baked eggs and savoury drop scones invite you to linger, put on another pot of coffee, read all of the paper, throw more logs on the fire. Perhaps you’ll enjoy it so much you’ll make a date with yourself to do it more often.
Sorry didn’t appeal to me.
I do agree with Hugh over rushing breakfast, it is important not to eat a hastily spooned bowl of cereal or a slice of toast nibbled as you walk to the car.
As I got a decent pancake pan for Christmas, I have been using it to make omelettes for breakfast.
In order to make an omelette you need to break some eggs, whisk together. Some people add water, others add milk, I add nothing. I also use organic free-range eggs as they taste much better than cheap eggs.
Heat the pan, add a little oil or butter. Add the whisked egg (three eggs if you must ask). As the eggs set add a filling if you so choose. I normally grate a little cheese on, sometimes some lightly cooked mushrooms.
Once the eggs are nearly set (they will continue to cook on the plate) slide and flip onto a plate.
I was recently up in London and stayed at the Ambassadors Hotel in Bloomsbury. I generally dislike having breakfast in hotels, as more often than not they are overpriced and though have extensive choice are not really value for money. For example a month or two back I stayed at the Thistle Barbican Hotel and breakfast (though included in my room rate) would have cost you £15.95. For that you would have to queue up unless you got up really early. Having sat down in the Thistle, if you were lucky, the waiting staff would bring you some coffee and toast. Then it was self-service for the cooked breakfast, which was not very inspiring.
So I was well pleased with breakfast at the Ambassadors Hotel in Bloomsbury. It was about the same price as the Thistle, but unlike that place, at the Ambassadors they served you your cooked breakfast at the table, and what an excellent cooked breakfast it was.
Beautifully served, it consisted of an excellent meaty sausage, some very nice grilled bacon, a small bowl of baked beans, grilled (and skinned) tomato, mushroom, bubble and squeak, black pudding and egg. You had a choice of eggs (chicken or duck) and cooked to your liking, I had a poached duck’s egg. It was also garnished with lettuce, not sure about the lettuce.
There was quite a choice of other cooked items as well, such as boiled eggs and kippers.
Along with the cooked breakfast, there was also a (self-service) selection of toast, bread products such as croissant and panettone, fruit, yoghurt, juice, cold meats, cheese and smoked fish.
Overall I was well impressed and would recommend the breakfast, though still not sure about the lettuce.
This morning I decided against toast as we were running out of butter and decided to make some waffles.
I use an electric waffle iron as it is very convenient, quick, easy and simple to clean.
As for my batter recipe, well I don’t measure, I know I should, but I just put some flour with a little sugar in a bowl, add an egg and then add enough milk until the batter flows, but is thick enough to coat the back of the fork (or spoon).
Into the waffle iron for a five minutes and serve with maple syrup (the real stuff).