Pancake Stack with Toasted Almonds and Maple Syrup

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Today is Tuesday

Some confusion arose this morning as to - firstly what day of the week it was and then subsequently - was this pancake Tuesday? I decided it was and went off to fix myself a massive coffee and what turned out to be an equally enormous stack of pancakes.


It is pancake Tuesday - but not until next week, so for once I am ahead of the game and have this recipe for you to try on the real pancake Tuesday!

Ingredients
Serves 2 - makes 10 mini pancakes (diameter 10cm!)
55g plain flour
1 egg
100 ml of milk with 35 ml cold water added in
melted butter - around a tablespoon
Maple Syrup
Large Handful Toasted Almonds

• Sieve the flour into a large bowl. Add in a pinch of salt if you like.
• Make a well in the centre of the sifted flour. Break the egg into the centre. Break up the eggs with a spoon and then gently stir, so that the egg pulls in a little flour with each stir. Continue to do this until the mixture is getting thick.
• Add in a little of the milk mixture - continue until all the flour has been incorporated. If you don't rush then you should have a nice batter that has little lumps. If you do have lumps give it a whisk with a balloon whisk.
• Allow the mixture to rest for a few minutes if you did use a balloon whisk.
• Heat up a small non stick frying pan on a med/high heat. Add in a small nob of butter. When it begins to bubble add in a spoonful of the pancake mixture. Swirl around to coat the base of the pan.

• If you have the pan heated up well - the pancake should take 230 seconds or so on each side. You can see the batter on top slowly turning opaque as it cooks through.

• Stack pancakes in a warm oven on a plate covered with kitchen towel until you have a huge pile of pancakes. Then enjoy with your topping of choice - sugar and lemon, maple syrup, nutella, banana and Chantilly cream.