'Organic' abuse?
Perhaps this product is actually organic. But the idea that you can point a can of it at your griddle and cook up a pancake seems a long way from the principles of organic eating. Besides, how time consuming and difficult it is to make pancake batter from scratch? And what do we do to remain in 'organic' mode to dispose of the beastly container when it's empty?
If you like pancakes as thin as French crèpes and with enough flavor to stand on their own, this recipe will do it for you. But throw away the very first one - they're never any good however hot the pan is.
Makes up to 20, depending on how thick you like them.
4 ounces flour
1 egg
milk, about 3/4 to 1 cup
1 tablespoon sugar
1 teaspoon vanilla extract
stick of butter for cooking the pancakes
Put the flour in a jug, add the sugar, then whisk in the egg with a fork and mix it into the flour. Bit by bit, add milk, first to turn it all into a smoothe paste, then more to bring it to the consistency of half-and-half cream if you are making crèpes, thicker for pancakes .
Heat a small skillet on the stove. When it's very hot, run the end of a stick of butter round it. Holding it above the heat, swirl in enough batter to coat the pan thinly. Put it back on the heat and watch till it begins to burst with bubbles and turn brown around the edges, then flip it over and repeat. Throw the first one away but continue with the method until all the batter is gone and everyone is content.
Serve alone with fine sugar and a squeeze of lemon, especially on Shrove Tuesday - Mardi Gras. Or with maple syrup. Or anything else from Nutella to jam that takes your fancy.
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