I love pancakes. Since moving to the UK, I’ve come to appreciate the thin crepe-like pancakes that are favoured on this side of the Atlantic (they are optimal vehicles for Nutella). However, thick, fluffy pancakes will always be my favourite. I used to love it when instead of making us each two or three small pancakes my mum would make one huge one the size of the entire pan. It was a challenge to finish it sometimes, but I always gave my best effort! ;) I love brunch almost as much as I love pancakes. I like how there is never anything rushed about brunch. It starts at a civilised hour in the morning, it’s perfectly acceptable to linger over your third second cup of coffee, and it’s a great time to catch up with friends on all the latest gossip.

Nope, I’m not at a college formal. Just at home brunchin’ away. :)

These pancakes are really tasty and light. I didn’t have any baking soda (Sainsbury’s only sells little sachets of it and I refused to succumb to that ridiculous marketing ploy!), so I just added more baking powder and hoped for the best. Despite this modification — and I would normally never alter amounts of leavening agents — they turned our pretty darn tasty. I was inspired to make the apple topping by both my Maple Apple Cake and by the still large bag of apples sitting in my fridge. Omfg. The sautéed apples tasted just like the topping of the cake from last week. They were so delicious I could have happily eaten all of them with a spoon (but my friend who had came to brunch would not have been very pleased with me…). They were very easy to prepare, the most taxing step being simply peeling and chopping up the apples. However, they take the pancakes from being tasty to having that “special occasion” feel to them.

In my last post I went on a bit of a maple syrup rant. I’ll keep it brief this time and reiterate just once that the only type of maple syrup worth eating is pure 100% Canadian maple syrup. Never settle for anything less!

Happy Brunching!

Best eaten immediately – but no worries, I doubt you’ll have any leftovers.

Fluffy Pancakes

Makes enough for 2-3 people

Ingredients:

• 3/4 c milk
• 2 tbsp white vinegar (I might reduce this to 1 tbsp next time)
• 1 c flour
• 2 tbsp white sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 large egg, room temperature
• 2 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract

Instructions:

1. Add the vinegar to the milk in a medium sized bowl and set aside.
2. Sift together the flour, sugar, baking powder and salt.
3. Whisk the eggs, milk mixture, melted butter and vanilla together. Make a well in the centre of the dry ingredients and pour in the egg mixture.
4. Whisk together by hand until smooth. It is okay if there are a few small lumps in the batter. If possible, let the batter rest for 15- 20 minutes.
5. Heat a large frying pan over medium heat. Use a small amount of butter or oil to grease the pan. Pour about 1/3 cup at a time onto the pan and cook until the bubbles on top of the pancake have mostly popped. Flip the pancake over and cook until browned on the other side. Repeat until all the batter is finished and eat immediately with maple syrup or any other topping.

Maple Sautéed Apples

Makes enough for 2 people

Ingredients:

• 2 large cooking apples, peeled, cored and cut into 1/4 inch slices
• 2 tbsp butter
• 1/2 cup pure maple syrup

Instructions:

1. Melt the butter over medium heat in a large non-stick sauce pan. Add the apples and sauté, stirring constantly, until almost tender, about 6 minutes. 
2. Turn the heat up to high and add the maple syrup. Bring to a boil and let boil for 2 minutes, stirring occasionally.
3. Devour!