I love cooking, since becoming sick cooking is the only thing I previously excelled at that I can still do and thankfully I find it stress relieving. If we’ve had a bad week in this house you’ll often find me in the kitchen all Sunday afternoon having a big cook up. My whole family can cook, everyone is encouraged to have a go, when my kiwi brother in law arrived never having cooked a BBQ in his life the first thing we did is throw him some tongs and loads of encouragement – 9 years later he’s now a BBQ guru! The kids love helping out in the kitchen and Captain Amazing is somewhat of a cook himself. As a teen he stayed home with his father for 2 weeks while his mother went to visit family, he saw how clueless his old man was around the kitchen and how dependant he was on another for the basic human need of preparing an edible meal and swore he’d never be that way. He taught himself to cook and still now insists on cooking regularly no matter how busy he is to ensure he keeps his skills up.
Anyway time for the recipe, my daughter found this recipe on taste.com.au last year when our family recipe went missing (since found) before we had any magic in our kitchen. They are much thicker than the pancakes I grew up with and are quite sweet and apparently taste just like a similar breakfast treat from the golden arches. . . . I’ll have to take everyone’s word on it, I am NOT a pancake fan! I have made these using both the Bellini and Thermomix but of course cannot find my Bellini notes now that I’m posting about it, I am sure however that the instructions would be fairly similar in this instance.
|Ingredients||Original Recipe||TM Weights||Hint|
|Milk||1.5 cups||350g||Full Cream|
|Vanilla Extract||2 tsp||10g||We used imitation|
|Castor Sugar||1/3 cup||60g Raw Sugar|
|Bicard Soda||¼ tsp||¼ tsp||Too light to weigh|
|Self Raising Flour||2 Cups sifted||350g||No need to sift in TM|
1) 60g Raw Sugar, 3 seconds, Speed 10.
2) Add 350g Milk, 1 Egg & 10g of vanilla extract & 25g Butter, 15 sec, Speed 4.
3) Add ¼ tsp bicarb & 350g SR Flour, 20 Seconds, Speed 5.
Cook in a non stick fry pan on med heat.
Hints and Tips
The first time we made them, Miss E threw the softened butter in with the mix, we cooked them in a dry pan (good old Ikea $2.50 fry pan) with no other lubricant and they were exceptional. All the photos you see here are from that first attempt. The second time we reserved the butter as per the original recipe and used it to fry the pancakes in. They did not turn out as well, in fact the butter started to burn and over darken the bottoms before they were ready to turn, they tasted slightly better the first time apparently.
You will know they are ready to flip over when the bubbles which form in the surface close over quickly. At first the bubbles will pop and remain open craters for several seconds, when they cave in on themselves almost immediately and close over they are ready to flip.
If you are cooking for several people (especially kids) try making them uniform in size by spooning even amounts into the pan using a ladle or by using moulds, these are metal cookie cutters. Only fill half way as they puff up while cooking and can spill over.
See how light and fluffy they are inside? These would cook well on a flat plate like a BBQ and could be a good way to feed a big bunch quickly, Easter fundraiser anyone?
Experiment with your toppings, my lot like to have a stack of little hot puffy pancakes, layered with their favourite toppings. Their favourite toppings are; mixed berries, cream & coulis, orange blossom honey, chocolate ganache or good old butter, sugar and lemon juice! What’s your favourite topping?
*UPDATE* It appears there was a typo in the instructions leading to some confusion on the amount of flour to be used, it is 350g as stated in the ingredients. It has now been fixed, happy thermomixing!