Guilt and a recipette

If and when Spider learns to read I shall give up this blog as he will start to know slightly too much about what motivates me  (and no doubt many other parents) should he ever stumble across these pages.

I have been very grumpy of late and not spending enough time with him, in fact have been jumping at the chance to let him stick his “Walking with Dinosaurs” videos on.

On sunday I made pancakes (american) for breakfast. This indicates a sense of guilt on my part and an attempt to make up for it.  We had no maple syrup, (but then I don’t think the Gingerbread pancakes need much really) so I made a storecupboard sauce out of cloudy honey blitzed in the microwave with some orange juice.

I then went on to make the Marmalade cake which I’d been threatening to make for ages plus the bean soup I mentioned a few posts ago, using fennel instead of tarragon, as that’s what I had to hand – the cake went down well. Comment from Spider “well I’d call it gorgeous” – he’s such a smoothy, he knows how to charm a grumpy and unresponsive Mummy round to his way of thinking !

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RECIPE: Gingerbread Pancakes

The pancakes in the picture in the post below are made using the recipe from Feast:Nigella Lawson. I know the recipe is on her website and I was just going to post a link but I couldn’t find her site this morning…so I thought I’d post an alternative version of breakfast pancakes from Frost Bite: Susan Austin which I occasionally make when I haven’t any banana’s… but then I do keep banana’s frozen in my freezer anyway, a tip I got from one of Nigella’s books and from Frost Bite… I also tend to keep frozen pancakes in my freezer (plain, banana, gingerbread, whatever) so that I can be an indulgent mummy even when i don’t get a lie in !

Ingredients

240g SR flour

100g  brown sugar

1.5 tsp ground ginger

1.5 tsp cinnamon

0.5 tsp ground nutmeg

2 eggs

250 ml milk

60g melted butter

1. In a large bowl combine all the dry ingredient. In a jug whisk together the wet ingredients.

2. Pour the wet ingredients into the dry and  stir them until they are combined in a smoothish batter – presumably you could also bung them all in a food processor and whizz them together that way.

3. Heat a small amount of oil or butter in a frying pan. Then drop small amounts of batter in the frying pan, should be able to do 3 or 4 in the pan at the same time

4. Cook the pancakes until small bubbles start forming on the surface, then flip the pancakes and cook the otherside for a minute or 2 until golden brown on both sides. Makes about 15

Can be frozen once cool. Defrost in microwave when needed or slowly in fridge if you have the time