American Pancakes & Gooseberry Syrup


More substantial than the ‘Bristish’ pancakes, and less messing around with all of that tossing, American Pancakes (or Scotch Pancakes? – I can’t really tell the difference – education invited!) are a quick and simple option to eat at any time of the day.  On holidays in the states, I lived off these for breakfast with the crispiest Canadian bacon, but that’s another story.  Served here with a Gooseberry syrup (my maple tree isn’t big enough to tap for syrup quite yet…), for a nice sweet and sour edge

Serves: 2-3

Ingredients

  • 130g Plain Flour
  • 2 tbsp Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 130ml Full Fat Milk
  • 1 Egg
  • 40g Butter
  • a little more Butter for frying
  • 500g Gooseberries (frozen work really well)
  • 125g Sugar (or to taste)
  • a splash of water
  • 1 tsp Vanilla Extract

Method

  • To start, make up the syrup by adding the gooseberries, sugar, vanilla extract and a splash of water into a pan and bring to the boil.
  • Leave the lid on and simmer for 10-15 minutes (longer if gooseberries are fresh)
  • Stir occasionally with a fork, crushing the gooseberries are they soften
  • Pass the cooked gooseberry mixture through a seive, squeezing out as much pulp as possible and return the syrup to the pan
  • If the mixture is too runny, add more sugar and/or reduce down on a high heat for a couple of minutes

To make the pancakes:

  • Sieve the  flour, sugar, salt & baking powder into a bowl
  • In a glass jug, add the butter and microwave briefly until melted, then add the milk and egg and beat well
  • Make a well in the centre of the flour mixture and add the contents of the jug.  With a balloon whisk, beat well. The resulting batter should be thick – leave this to stand for 5 minutes
  • Heat a frying pan with a little butter until it starts to bubble.  Add large spoonfuls of batter to the frying pan to make 3 discrete pancakes at a time.  The batter will spread a little so leave some space
  • Leave the batter alone for a couple of minutes.  By this time, bubbles will have started to develop on the surface.  Flip the pancakes over with a spatula
  • Serve immediately with the gooseberry syrup whilst you make the next batch of pancakes
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3 Comments Add yours

  1. Natalia says:

    Thank you for this 🙂 If you don’t mind, I’m attaching it to my gooseberry promotion post. (Just a fun little blurb to pass time on a rainy day.)

  2. alice says:

    Just picked a bunch of gooseberries, too hot to make jam. This syrup idea is great. Now I can just freeze them and use as needed. The easy life!

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