Baked Pancakes

I was wide awake at 5am this morning.

Nope, not because I had a rocking night out and had partied till dawn, but because I’ve just got back from Calcutta and my body doesn’t have the faintest clue where it is.

In the last couple of months I’ve been pinging back and forth to the USA, Italy and lastly, India. People always think it sounds so very glamorous, especially when I mention that I’m off to New York to shop for handbag samples. I feebly retort that, actually, its rather exhausting shlepping around Soho, Macy’s, Saks and Bloomy’s for 3 days solid with only the Magnolia Bakery and uber cool Meat Packing district restaurants for fortification. Ahem……

Still, my current career path is at least 1000 times better than some of the jobs I’ve had in the past.

I’m ashamed to say that at the tender age of 16, I lasted just one day in a care home for the elderly. I vaguely recall a blur of raspy nylon uniforms and endless hospital corners.

A temp job in a nut packing factory was akin to being on the set of Prisoner Cell Block H. The women were utterly terrifying and the hierarchy seemed to be directly linked to chest size and mullet length. Thankfully a kindly lady who talked NON STOP about Daniel O’Donnell, took me under her wing. However, I still managed to cock up the simple task of putting nuts into bags as I buried myself in a mountain of brazils before struggling to turn the machine off.

But nothing can quite beat the sheer mind numbing shift work of envelope packing. I could literally feel my brain cells dying one by one, or in fact envelope by envelope.

Anyway! because of my aforementioned early rise I decided to crack on with some baking.

I’ve been meaning to have a go at some baked pancakes that I’ve  sampled at the Nordic Bakery in London. They are pleasingly sweet and have a yeildingly custardy center that’s quite different to normal pancakes.

What  a lovely comforting breakfast to celebrate being back in drizzly old Blighty.

 Baked Pancakes ( Adapted from the Nordic Bakery Cookbook )

100g golden caster sugar
275g plain flour, sifted
2 teaspoons baking powder, sifted
pinch of salt
2 large eggs
800ml milk
1 teaspoon vanilla extract
grated zest of a small lemon
100g unsalted butter

You will need a roasting tray, 23 x 32cm

Mix together all the dry ingredients in a large bowl. Make a well in the centre and drop your eggs and a little of the milk into it. Whisk together, adding the rest of the milk as you go until its all incorporated, throwing in the lemon zest at the last moment.
Let the batter rest for 30mins.
Preheat the oven to 200C.
Pop the butter into your roasting tray and place in the oven until melted. Swirl the melted butter around the sides of the tin and pour the rest into the pancake batter. Give it a light whisk so that the butter is amalgamated then pour into your tin.
Place in the centre of your oven for 30-40mins until the pancake is a deep golden brown. It should still have a custardy wobble beneath the surface.
Leave to cool a little.
Serve lightly dusted with some icing sugar and your chosen combo of fresh berries/ maple syrup/ yogurt/ jam.

Mr Love and I enjoyed ours with a slick of raspberry jam.

Happy Baking!
Love Lemony x

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