Sourcream pancakes, bananas and maple syrup

HAPPY PANCAKE DAY EVERYONE!

 Concentrate not on what you'll give up tomorrow but on what you will top your pancakes with today. 
Do you have pancakes for brekkie or after work? I have been invited to my friend Beth's for pancakes tonight so not quite sure what I'm doing cooking them for breakfast but then again these were American style and tonight will probably be English...well Crêpes. Couldn't tell you which I prefer. 

Anyway, it's been a couple of hours since I made them but somehow the flat still smells like pancakes. If someone else has made them for you this morning, I bet that's amazing. Waking up all sleepy to the dreamy smell of browning butter and fresh pancakes. Ok enough already. 


You may already have a favourite pancake recipe but if you like a slightly sour hint in your batter to balance out the sweetness of whatever you top them with then try mine, I've tweaked it quite a bit over the last year but this is, to me, pancake perfection.

1 medium egg

100ml runny plain yogurt

100ml creme fraiche

splash of milk

1 tsp vanilla extract

130g flour

40g caster sugar

1 tsp of baking powder

40g melted salted butter


Sift dry ingredients together into a bowl.
In another bowl, whisk wet ingredients together.
Make a well in the flour mix and combine all the wet mix.
(the mix should be thick but should fall off a spoon, so add milk accordingly little by little if need be)
Heat a frying pan or crêpe pan and add a little butter until it foams.
Now add pancake mix into a round shape and leave until little bubbles appear through the mix, then flip with a spatula and plate up in a stack.


I did add a little cocoa powder to the mix to try a chocolate pancake and then thought it would be fun to pipe shapes into each pancake once in the pan. Mucho fun.


You can add anything to date butter to raspberries to baked peaches, the possibilities as they say, are endless.