Twitter Chef Avatar Fun: Nigella Lawson’s (Blueberry) Pancakes

Remember when I blogged about this fun new idea called ‘Twitter Chef Avatar’, way back in February and March? Nancy came up with the great idea of each of us picking a different chef for each month, all of us making anything we each selected to make from that chef’s recipes, taking a photo of our efforts, and using that photo as our avatar for that month. I somehow lost track and didn’t participate after March

This month I had a great excuse to get back into Twitter Chef Avatar: I got to pick the chef for September. I figured it would be a good idea to pick a chef of which I actually own some cookbooks. So my pick was Nigella Lawson, I actually own two of her cookbooks: ‘Hoe word ik een goddelijke huisvrouw‘ a.k.a ‘How to Be a Domestic Goddess‘ and ‘Nigella’s Kerst‘ a.k.a. ‘Nigella Christmas‘ but am ashamed to admit I hadn’t cooked from either of them until now.

I went back and forth between loads of appealling recipes in both books until I ended up picking her recipe for Pancakes from ‘Hoe word ik een goddelijke huisvrouw‘, simply because it was Sunday morning and I was in the mood for pancakes! The recipe can be found below, on page of ‘Hoe word ik een goddelijke huisvrouw‘ or here on Nigella’s website.

(Blueberry) Pancakes
from Nigella’s How word ik een goddelijke huisvrouw

225g plain flour
1 tablespoon baking powder
Pinch of salt
1 teaspoon sugar
2 large eggs, beaten
30g butter, melted and cooled
300ml milk
butter for frying

The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it’s much easier to pour the batter into the pan than to spoon it. Nigella likes to leave the batter for 20 minutes before using it; she also suggest that you may then want to add more milk to the mixture if you’re frying in the blini pan, so that it runs right to the edges.

When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that.

Nigella gets 11 blini-pan-sized pancakes out of this or16 silver-dollar-sized ones on the griddle.

Nigella suggests to add blueberries to the pancakes just before they are ready to be turned over, I did this for half of the batter. I liked both pancakes, but preferred the version with the blueberries: what can I say, I love blueberries!

Here are some other Twitter Chef Avatar Fun: Nigella Lawson posts:
Kayte made Nigella’s Peach Melba

Please let me know if you posted about Twitter Avatar Fun, I will be more than happy to link to your post too!

>Apple Cinnamon Pancakes

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Yes, that’s right: more pancakes!! I actually made these the same day I made the Buttermilk Pancakes and boy was I happy with them today…. After sleeping for the biggest part of the day due to a migraine attack it was really convenient to pull these out of the freezer and pop them into the toaster!

I found this recipe at Les Gourmandises d’Isa. You guys should really check out Isa’s blog, she has amazing recipes on there. I love visiting it as it’s written in French and gives me a chance to practice my French 🙂

Apple Cinnamon Pancakes
(adapted from Les Gourmandises d’Isa)
2 eggs
1 1/2 cup yoghurt
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup vanilla sugar
3 apples, peeled and grated
1 1/2 tsp cinnamon
butter for baking
maple syrup for serving
  • Mix the eggs with the yoghurt in a big bowl.
  • In a small bowl mix the flour, baking powder, salt and vanilla sugar.
  • Mix the wet and the dry ingredients.
  • Add the grated apple and cinnamon and mix well.
  • Melt some butter in a pan over low heat.
  • Put 1/4 cup of batter in the pan and flatten it with the back of a spoon.
  • Make sure that the center is not thicker than the edges of the pancake or it will be undercooked.
  • Bake until the bottom of the pancake is golden.
  • Turn pancake and cook for a couple of minutes.
  • Serve topped with some butter and/or maple syrup.

>Buttermilk Pancakes

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When I first visited Canada I was introduced to the American Pancake, these pancakes were quite different to the pancakes I was used to. In The Netherlands we bake pancakes that are bigger in diameter but thinner in thickness, they are however slightly thicker that the french crêpe. Our batter is more liquid that the batter for American Pancakes and the pancakes need less cooking time. We eat our pancakes au naturel or with eiter apple, bacon, cheese or a combination of these ingredients baked into the batter, we then top that with either butter and confectioner’s sugar or stroop (molasses). You can find a great recipe for Appel Pannenkoek (a.k.a. Dutch Apple Pancakes with Caramelized Sugar) at Almost Bourdain.

Picture of the Appel Pannenkoek by Ellie of Almost Bourdain.

Now, 13 years later, I have finally made my own pancakes from scratch for the first time. And I must say it was much easier than I thought it would be! I used this recipe from Cooking Light for Buttermilk Pancakes. These were sooo good: I’ve actually been eating them every workday this week. This recipe makes 9 pancakes, I wrapped up two pancakes in a Ziploc-bag, with a small sheet of parchmentpaper between the pancakes and popped the Ziploc bags into the freezer. I then proceeded by removing one bag from the freezer every evening and warmed up the pancakes in the morning: what a great way to start the day!

The recipe tells you to measure out 1/4 cup of batter for one pancake. However when making these I accidentally used my 1/3 cup to measure out the pancakes, somehow I still ended up with 9 pancakes….

Ingredients
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fat-free buttermilk
1 tablespoon butter, melted
1 large egg, lightly beaten

Preparation
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; stir with a whisk. Combine buttermilk, butter, and egg; add to flour mixture, stirring until smooth.

Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.