Tuesday, 12 December 2017

Salted American Pancakes with Brown Pickle

Add two medium eggs to a glass bowl, a heaped dessert spoonful of cornflour, and three desert spoonfuls of whole milk. Add a teaspoonful of salt. A pinch of oregano is optional. Stir the mix together, until the cornflour is blended together with the other ingredients, then beat the mixture with a whisk for a few minutes. Repeat the process two more times.

Preheat a flat non-stick pan containing a brushing of sunflower oil, until a couple of drips of the pancake mixture begins to bubble and brown. Add a ladle full of the mix for each pancake. Cook for two and a half minutes each side. Turn down the heat until the pancakes are ready (if you are using an electric hob). Turn up to a high heat for each of the subsequent pancakes, and reduce the heat during the cooking process.

Serve with a dessert spoonful of brown pickle. Delicious!

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