It’s so dark and wet here. And there is nothing worse than dieting in the dullness of winter. It is far harder to enjoy light, fresh foods when the days are damp. I want to stuff myself with crumbles and casseroles, hot toffee sauces and mashed potatoes (not all at once). Instead, I am on the homemade smoothies for breakfast (fruit only), homemade soup for lunch and starving by dinner diet. I am eating a ‘normal’ dinner and snacking only if I really must. And snack, I must. I made pancakes for supper last night, not realising that today is Pancake Day. I followed my favourite Delia Smith recipe because it always works without fail. I’ve adapted it slightly for ease.
Pancakes
Sieve 5oz plain flour, 1/2 teaspoon baking powder and a pinch of salt into a large bowl.
Make a well in the centre and gradually whisk in 5 fl oz milk and 2 fl oz water. Add 3 large, beaten eggs and whisk until the batter is smooth.
Heat a small frying pan over a medium heat and add 2 teaspoons of fat. Let the fat melt. Add two or three spoonfuls of batter to the pan and swirl until the mixture covers the pan. (Adjust the amount of batter you add depending on the size of the pan you are using, or how thick you like your pancakes.)
When the pancake turns golden brown, flip it over.
Serve with maple syrup, golden syrup or jam. I ate mine with some golden syrup and a dash of lemon.
This time of year is perhaps my least favourite. The shiny, tacky fun of Christmas is gone and the summer seems so distant. When I’m having a bad day, I find baking can sooth my soul. Pancakes are satisfying to make; I love the glossiness of the batter and the silliness of flipping them over. In the most basic sense, I’m trying to turn things around.
