How she is missed, though to be fair, Mide is the one person who left this land of beer and chocolate but returns as promised on a very regular basis. And she is always welcomed back with open arms. I miss how she would arrive at your house with a wicker basket full of ingredients and then bake something tasty.
She made pancakes for me last year on one of her many visits, they went excellently with Caoimhe’s authentic Canadian maple syrup.
She very kindly emailed the recipe to me and it is written below in true Mide style. I made them for Colin recently but he is not such a fan of the thicker pancake – so more for me!
‘So ideally the mixture should be mixed at least a few hours beforehand (night before for morning or morning for afternoon/evening consumption) as this allows time for the raising agent to be activated and gives the bubbly fluffy texture. However, petite astuce, if you can’t do this just separate eggs, beat whites until fairly stiff and then at end, when all other ingredients mixed, fold the egg whites in gently with metal spoon.
- Sift: 1 and half cups of cream flour 1 teaspoon salt 1 and 3/4 teaspoon baking powder
- Add: 3 tablespoon sugar
- To dry ingredients add: 1 cup milk (or bit more if mixture very stiff) 3 tablespoon melted butter
- Beat eggs 2 lightly and add. (or add lightly beaten yolks and then fold in whites)
- Mixture will be lumpy. Don’t worry about this and don’t try to get all the lumps out. They will go in cooking. Mix (before addition of egg white) a bit but don’t over mix and don’t try to get mixture totally smooth.
- I find that when I do the over-the-night thing that I need to add a bit of milk before cooking. However, mixture should not be runny like crepe as these pancakes are thick and fluffy’