Jamie Oliver is a beloved British chef famed for his fabulous recipes. On his official website, he shared how to make the perfect Sunday brekkie – American pancakes.
Planning on cooking up a storm this Sunday morning? Jamie Oliver’s “Pancakes USA stylie” might be the perfect meal for you.
Pancakes make the ultimate breakfast or brunch when entertaining guests – or treating yourself to something indulgent.
They are always delicious but also super simple to whip up, with Jamie calling them “super easy” to make.
These American pancakes also won’t take all of Sunday to make, ready in just 20 minutes.
With just four essential ingredients budding cooks will likely have at home, this recipe doesn’t require spending unnecessary cash at the supermarket.
Jamie’s recipe serves four people but quantities can be amended depending on party size – and how hungry everyone is.
Pancake lovers can go wild with toppings, and they can be made both sweet and savoury.
The chef suggested pairing them with “fruit, a dollop of crème fraîche, bacon, syrup, all sorts”.
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Ingredients
For the pancakes
Three large free-range eggs
115 g plain flour
One heaped teaspoon baking powder
140 ml milk
Method
1. Separate the eggs, putting the whites into one bowl and the yolks into another.
2. Add the flour, baking powder and milk to the yolks and mix to a smooth, thick batter.
3. Whisk the whites with one pinch of sea salt until they form stiff peaks, then fold into the batter – that’s now ready to use.
4. Heat a non-stick pan over a medium heat, pour some of the batter into the pan and cook for a couple of minutes, or until it starts to look golden and firm.
5. Choose your flavouring. The possibilities are endless. Some of Jamie Oliver’s favourites include fresh corn from the cob, crispy bacon or pancetta, blueberries, banana, stewed apple and grated chocolate – “anything else you can imagine”. With this recipe, anything goes.
6. Sprinkle the flavouring onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are a nice golden colour.
7. Pancakes can be made large or small, whatever suits the individual cook. Depending on the flavouring you chose earlier, serve them with a drizzle of maple syrup, knob of butter or crème fraîche.
Although all the flavourings are fabulous – why not try them all? – Jamie’s personal favourite is corn from the cob.
He said: “Blueberry pancakes are great but you must try the corn pancakes. On one condition – you must use fresh corn.
“To do this, remove the outer leaves and carefully run a knife down the cob – this will loosen all the lovely pieces of corn – and sprinkle these raw over your pancake, before flipping it in the pan.
“I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. This sounds bloody horrid but it honestly tastes great!”
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