Second day back at work. Left on time with a cracking migraine! This evening I wanted to make pancakes and cupcakes – so I did. Chaos is ensuing all around me – Junior Doctors are striking again tomorrow for the second time within a month and the rest world of the world is in disarray – and I am finding solace in the kitchen. It is also Shrove Tuesday so pancakes are pretty much the order of the day/evening.
I found a tried and test old recipe for pancakes in my Delia Smith cookbook. I of course do not have buttermilk but I made some myself. A spoonful of lemon juice to milk.
I am on a cupcake roll this week to I set my hand to another batch. This time ginger and cinnamon. Very nice, if I do say so myself.
Three days of the working week left…
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150 grams plain flour
1/2 level teaspoon baking powder
pinch of salt
3 large egss, beaten
25 – 50 g lard
To serve: maple syrup and crème fraiche
First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and 3 fl oz (75 ml) cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a little at a time until you have a smooth batter.
Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan. They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat.
Repeat this with the rest of the batter, adding a little more lard if necessary. They will keep warm in a low oven, but to enjoy them at their best, have everyone seated to eat them as soon as they come out of the pan.
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For the cupcakes
- 150g Butter (unsalted)
- 150g Unrefined light muscovado sugar
- 150g Self-raising white flour
- 1tsp 1tsp Ginger (ground)
- ½tsp Cinnamon
- pinch Nutmeg grated
- 3 Eggs whole
- 1tbsp Milk (whole)
For the frosting
- 200g Butter (unsalted)
- 50g Unrefined light muscovado sugar
- 3tbsp Milk (whole)
- 200g Icing sugar (we use Silver Spoon)
- pinch Cinnamon
- Pre-heat the oven to 180 degrees. Place 12 paper cupcakes into a muffin tin.
- Cream together the butter and sugar. Sift the flour together with the spices. Gradually mix the eggs into the creamed butter and sugar, alternating with the flour. Finally, stir through the milk.
- Dollop the mixture in the cupcake cases and bake for 15 – 20 minutes until golden. Remove from the oven and leave to cool.
- For the frosting melt 50g of the butter in a pan with the muscovado sugar. Add 2 tablespoons of the milk and stir to form a thick toffee sauce.
- Beat the remaining butter until smooth. Then sift in the sugar and add the toffee sauce except keep back 2 – 3 tablespoons, stirring thoroughly.
- Finally, pipe the frosting onto the cupcakes, drizzle with the remaining toffee sauce and sprinkle with ground cinnamon.