Thursday, March 1, 2012

Recipe: Pancakes with Snowburst Nectarines and Basil and Grapefruit Syrup

by Simon Fernandez of ferdiesfoodlab

Pancakes! King of comfort foods. My mum recalls, when the family were living in the worst house they'd lived in, with a tiny little kitchen, how this was one thing that everyone liked! How they'd all be gathered in the living room waiting for my gran to come through to them with a stack of lovely pancakes ready to be rolled by all the eager beavers, including granddad!! We didn't have lemon in those days!!! Bit too sophisticated!! (this was the late fifties!)
Pancakes, I'm sure, are ingrained in all our childhood memories. Comforting times for the lucky!

I have similar, warm memories of wide-eyed expectation, sitting at the kitchen table waiting for my moist pancake, made juicy with a little sugar and a squeeze of lemon. Wow!! This was one of the first things I learn't how to make - batter!!!
Pancakes with Snowburst Nectarine and Basil and Grapefruit Syrup

For me a good pancake has a little thickness to it, at least 3mm.  With a light, moist texture so that it rolls up into a proper pancake. A pancake that oozes tasty juices  onto your tongue as you bite into it!!  It should have a lovely golden colour and not look all pasty and anaemic, and it should definitely not be rubbery!

What is it with pancakes? The first one always seems to go a bit wrong? Maybe something to do with judging the amount required for whatever mad batter mix has been concocted on the fly this time round!!

For a tip of how to keep your basil healthy, and how to make classic and Snowburst pancakes . . . . . follow me to ferdiesfoodlab!



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