My mother-in-law is a seasoned minister's wife, and has as such has accomplished many a fete and an old hand at the mighty pancake.
So here it goes, Tish's famous pancakes. She insists that these are the tastiest and ideal for smaller batches.
250ml (1cup) cake flour
1 tsp baking powder
2 free range eggs
175 ml water
1tsp fresh lemon juice
125 ml (½ cup) sunflower oil
WHAT TO DO:
Sift together the the flour, salt and baking powder.
Beat together the eggs, milk, water and lemon juice together.
Make a well in the middle of the flour and pour in the milk mixture,
Beat together until smooth. Pour in the oil and mix together till you have a lovely creamy texture.
Allow to stand for a little while (about 20 minutes).
Heat a non-stick pan and pour some of the mixture into the pan. Cook until brown, flip pancake over. Remove when both sides are browned and sprinkle with cinnamon sugar.
Playing in the kitchen, even in my questionable state, makes me a little braver, and I was in need of some true comfort food. So I ditched the usual cinnamon sugar and raided our somewhat empty fridge, and found some cream. No matter the state of my fridge, there is usually cream to be found, and simmered up some toffee sauce (recipe adapted from Tessa Kiros, Apples for Jam).
For this you will need
50g brown sugar
1 T maple syrup
couple of drops of vanilla extract
125 ml cream
In a small pot, over a medium heat, melt the butter, sugar and vanilla.
Leave to simmer, until a nice warm toffee colour.
Slowly add the cream, stirring the mixture with a wooden spoon.
Pour over your pancakes.
So there you go: Yummy pancakes, fresh banana, homemade toffee sauce and some whipped cream... equals happy family on a rainy day.
And easy enough to make, even after a night out with the girls!
(struggled to take enough photos though)