BREAKFAST
Pancakes
Fluffy pancakes from cupboard basics, with a buttermilk and brown-butter version when breakfast has become an activity.
BASIC
One bowl of dry ingredients, one bowl of wet ingredients and no need to overthink breakfast.
Method
Mix the batter
Whisk flour and sugar together. Add eggs, milk and melted butter and stir just until combined. A few lumps are fine.
Rest briefly
Leave the batter for 5–10 minutes while the pan heats.
RestLeave the food alone for a short time after cooking. For meat, this lets the temperature settle before you cut into it.Cooking words →Cook
Cook ladlefuls in a lightly buttered pan over medium heat. Flip when bubbles appear and the edges look set.
Serve immediately
Stack them as they come off the pan or keep them warm in a low oven.
UPGRADE
Tangy buttermilk and brown butter give you better flavour without turning pancakes into a weekend project.
Method
Brown the butter
Cook the butter in a small pan until the milk solids turn golden and smell nutty. Cool for a few minutes.
BrownLet the food develop actual brown colour. Grey meat can be cooked, but it is not browned. If liquid pools in the pan, use more heat or cook in smaller batches.Cooking words →Mix dry and wet
Mix flour, sugar, baking powder and bicarb. Whisk eggs, buttermilk, vanilla and brown butter separately.
Combine gently
Fold wet into dry just until no dry flour remains. Do not beat it smooth.
Rest
Leave for 10 minutes.
RestLeave the food alone for a short time after cooking. For meat, this lets the temperature settle before you cut into it.Cooking words →Cook
Cook over medium heat in a lightly buttered pan, flipping once the surface is bubbly and the underside is golden.