Lady Edith’s Favourite Thing

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Pancakes have a reputation for being a bit tricky. The French make a thin as thin pancake and then fold it delicately over something like cheese or ham. Just delicious.

The British make something slightly thicker and more robust and then hurl it into the air whilst running through a village street. And eat the result with lemon and sugar (ignore all calls for chocolate spread or similar. Just nonsense. Nope.)

American pancakes are pluffy and a bit cakey and absolutely at their best if served warm with a lot of butter.

No prizes for guessing where we are going then.

Here are two versions to try: almond pancakes are lower in carbs and gluten free, sweetcorn pancakes contain flour but could also be gluten free if you use a flour which doesn’t contain gluten – either a commercial blend, rice flour, fine cornmeal, potato flour or gram flour would all work perfectly well. Both versions are very quick and easy to make and both work as a snack or as part of any meal. Both freeze perfectly well and this means you can have a pancake-y goodness in approximately 30 seconds if you have a microwave.

Remember… Pancakes are for life, not just for breakfast.

Almond Pancakes

(makes 10 – 12)

250g ground almonds

pinch of salt

3 eggs

a dash of double cream

Put the almonds and salt in a roomy bowl. Beat in the eggs and enough double cream to make a thick dropping batter – the consistency you are looking for is similar to porridge. It should plop off the spoon and slowly start to spread out a little.

Heat a little oil in a non-stick frying pan and using a large spoon drop in 4 or 5 spoonfuls of batter. I can usually get 5 in a large pan, four round the edge and one in the middle.

Start to check the underneath after about a minute and when deep golden brown use a spatula to turn the pancakes over and cook the other side.

Sweetcorn Pancakes (Lady Edith’s “very best favourite thing”)

I use ready made fresh mashed potato from the supermarket if there isn’t any leftover from another meal. But instant mash works equally well if you don’t have either to hand.

(makes approximately 20 – recipe easily halved, use a smaller tin of corn and half the amount of everything else)

400g tin creamed corn

400g mashed potato

4 eggs

pinch of salt

flour

Put the creamed corn and mashed potato in a roomy bowl and beat together until combined. Beat in the eggs and salt then mix in a couple of tablespoons of flour at a time until you have a thick dropping batter – the consistency you are looking for is similar to porridge. It should plop off the spoon and slowly start to spread out a little.

Heat a little oil in a non-stick frying pan and using a large spoon drop in 4 or 5 spoonfuls of batter. I can usually get 5 in a large pan, four round the edge and one in the middle.

Start to check the underneath after about a minute and when deep golden brown use a spatula to turn the pancakes over and cook the other side.

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