Hannah and I have been married for over a year now and quite early on I started a tradition of having pancakes every Saturday morning. Unfortunately, I haven’t been able to do it every morning mainly because we’re not in our house or together in the same place each and every Saturday, but I’d say we’ve had pancakes each morning for about 85% of the time. Having a consistent breakfast for this length of time has revealed a difference between Hannah and myself, that difference being my wife is a creature-of-habit whereas I like to try something new more often than not. Every time we’ve eaten pancakes Hannah has stuck to sugar and lemon juice–which is fine, an impressive level of consistency, I, however, have experimented with toppings massively, to the point where some experimentations haven’t always worked out.

It probably hasn’t crossed your mind ever to have a pancake with strawberry jam and cheddar cheese or with jam and peanut butter or even, with Greek yoghurt and peanut butter which–tastes as bad as it sounds. Its easy with pancakes to try a different topping for each one and whenever I hear, see or have the thought to try something new with my pancakes, Saturday mornings tend to be the time for that. My favourite combination so far is Greek yoghurt, honey and banana, although I’m sure something else will take its spot in the future.

I had never made crepe style pancakes from scratch before getting married so this recipe from BBC good food came in handy the first few times but it has since been adapted not only to make more pancakes but to make a slightly better tasting one, here is the recipe for anyone who is interested or me in the future if for some reason I’ve completely forgotten how to make it.

Items required

• Frying Pan
  
• Kitchen Scale
  
• Measuring Jug
  
• Ladle
• Whisk
• Spatula
  
  

Ingredients

• 150g Plain Flour
  
• 300 ml semi-skimmed or full-fat milk
  
• 2 medium eggs
  
• Half teaspoon of vanilla essence
  
• Quarter teaspoon of salt
  
• Sunflower oil, coconut oil or butter for frying
  

Method

1. Put the frying pan on a stove and set the heat between medium and high. 7 if you have an electronic stove.
   
2. Place the eggs, flour, salt and vanilla essence into a bowl with a small amount of milk and whisk until you have a smooth paste, add more milk if necessary. Try to get the paste as smooth as possible but don’t worry if you have a few lumps.
   
3. Slowly add the rest of the milk while whisking to have your finished pancake batter.
   
4. Place a tablespoon of oil or a teaspoon of butter in the pan and try to cover most of the surface with it.
   
5. Place a small amount of batter in the frying pan, less than a teaspoon’s worth to see if the pan is hot enough to fry on. When the batter starts to sizzle, you’re good to go.
   
6. Take a little less than a full ladle of batter and try to cover the whole surface of the frying pan with it.
   
7. Wait for a minute, or until the corners have started to brown before turning it over and cooking the other side for about a minute.
   
8. And that’s it. enjoy the pancake with the topping of your choice.