The ‘inspired chef’ gene seems to have been recessive in my family, but with one anomaly…

My Grandparents on both sides were very gifted in the kitchen (Grandad T was Head Chef of an Oxford College!  Brag much?!).  These genes produced pretty fab cooks in both my parents, and my brother can turn even the blandest looking leftovers into a feast. Sadly a flair for cooking has not appeared in me just yet…  I’ve always been kitchen-shy – afraid of raw meat, unimaginative and lacking in any interest in cooking for one – meals were pretty dull when I lived alone.  However since living with Mike meals have gotten a lot more interesting!  The thing is, Mike won’t let me in the kitchen – apparently I’m distracting and get in the way.  Charming!  So I’m not learning anything but my taste buds are very happy with the arrangement!

Having said that, I do get moments of inspiration.  I want to feed my man and I want him to enjoy it!  I’m not talking about toasting some bread or heating up some ready-made soup, and I’m also not talking about rolling my own Beef Wellington.  I have a comfort zone and stretch those boundaries gradually, little by little.  Last weekend was one such moment.  I’d spotted a recipe for sour cream pancakes and remembered how amazing they were in Bubby’s in NY.  So, for not entirely selfless reasons I decided that I would make these for Mike.  Now, I don’t mean to blow my own trumpet but these were absolutely outstanding pancakes!  Come Pancake Day, forget the crepe, don’t worry about presentation, just follow the recipe below and thank me later…!

Ingredients

  • 225g flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 120ml sour cream
  • 180ml milk, plus 1 tbsp
  • 2 extra-large eggs
  • 1 tsp pure vanilla essence
  • *1 tsp grated lemon zest
  • Unsalted butter
  • *2 ripe bananas, diced, plus extra for serving/a hand full of blueberries
  • Pure maple syrup

Method

1) Sift together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla and *lemon zest. Add the wet ingredients to the dry ones, mixing only until combined (don’t over-mix!).

2) Melt 1 tbsp of butter in a large skillet over a medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. *Distribute a rounded tbsp of diced banana on each pancake/press blueberries into the pancake.

3) Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Transfer to a plate and keep warm.

4) Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking the pancakes until all of the batter is used. *Serve the pancakes warm with sliced bananas/a scattering of blueberries, butter and maple syrup.

*Optional – I added some Lurpak, banana and honey on top of the warm pancakes – delicious!

 

Recipe adapted from The Food Network

(Picture credit – I would’ve included my own but there was no time!)