Fluffy american Pancakes with mixed berries & yogurt
These American pancakes are a bit like a light drop-scone or 'pikelet'. The recipe is from a menu contributed to Truly Tasty by Peter Merrigan, head chef at Avoca Rathcoole in Co Dublin. , "Remember," he says, "cooking is all about enjoying yourself. Take your time, make mistakes -- you can start again, but always use good ingredients". Serves six.
115g/4oz plain flour
½ level tbsp bread soda
A tiny pinch ground cinnamon
25g/1oz caster sugar
200ml/fl oz milk
¼ vanilla pod, seeds scraped out
Butter, for greasing
100g/3½oz mixed berries, such as raspberries, strawberries and blueberries
25ml/1fl oz maple syrup
50ml/2fl oz Greek-style yogurt
Icing sugar, to decorate
1To make the pancakes, sift the flour, cornflour, bread soda and ground cinnamon into a bowl, then add the caster sugar and mix well. In a separate bowl, whisk the milk, egg and vanilla seeds together until well mixed.
2Make a well in the centre of the dry ingredients and pour the blended milk mixture into the well. Whisk the liquid, bringing the dry ingredients into the liquid as you go. Whisk until the batter is silky smooth and all the dry ingredients have been incorporated. Cover the bowl and leave the mixture to rest for one hour.
3To cook the pancakes, heat a large frying pan on a moderate heat, add a knob of butter and let it melt. Add enough batter to the pan to form a circle about 7.5cm (5in) in diameter.
The pancake might look a little bit thick, but let it cook on a low heat until bubbles start forming on top of the mixture.
4Turn the pancake and cook for a further three minutes on the other side. You should fit two to three pancakes in a large frying pan. You will need to make six in total.
5If you like your berries warm, heat them up gently in a small pot with a little bit of maple syrup, or just serve them plain.
Serve each pancake with berries and yogurt on the side. Pour a little maple syrup over the top and decorate with a sprinkling of icing sugar.