New Year’s Day Pancakes

Happy New Year everyone!

I didn’t intend to write anything today, but here I sit in post viral fug with a belly full of pancakes, bacon and tea. It’s dreary and wet outside so instead of an invigorating New Year’s Day walk I thought I’d share the recipe.

They are just a slight skew on my standard American pancake recipe, with a hint of sweetness from honey and extra lightness from the marscarpone. I love the way that when you turn them over in the pan they rise up with a pneumatic plumpness. They are perfect with smoky dry-cured bacon, good maple syrup and a sliver of cold butter.

Oh damn. Apparently I have spelled marscarpone wrong on my photo. Too late. It looks better without that extra ‘R’ anyway, in my opinion. My New Year’s resolution is to worry less about things being ‘just so’. This may mean you see a few more posts like this; Just things we do every day, not fussy or clever…just the things we make.

Here’s to lots of good stuff to come in 2014.

Things{we}make Marscarpone Pancakes

Makes around 20 tablespoon sized pancakes

250g plain flour
4 tsp baking powder
2 pinches of salt
2 large eggs
2 tablespoons melted butter (70g)
2 tablespoons marscapone (70g)
About 240mls milk
2 teaspoons honey

To serve: Smoked-streaky bacon, salty butter and maple syrup.

Mix the flour, salt and baking powder in a medium bowl.
In a measuring jug give the marscarpone a quick whisk with a fork.
Top up with milk to the 300 ml level, mix, then whisk in the egg and honey.
Using a balloon whisk gradually whisk the liquid into the flour.
Whisk in the melted butter.

Spoon tablespoons of the batter into a medium-hot, lightly greased frying pan.
They are a very tender pancake so take care as you flip them.
They need flipping just as they start to set at the edges.
Keep each batch warm in the oven whilst you make the rest and fry the bacon.
Stack your pancakes and top with butter, syrup and bacon.