I will be honest with you, I’ve been in a strange place lately not sure if Beach Hut Cook was my thing. I know silly right? This started after missing out on a couple of gigs, I had some website issues, our beloved beach hut was broken into and I received one or two “well-meaning” comments on my style.
So after a couple of weeks of being thoughtful and some calorific wallowing, I have bounced back and feeling good. No longer do I have website issues but a new sexier looking version **just agree with me** and a renewed vigour. I took time to rethink stuff and develop a tougher skin to those “well-meaning” comments. I don’t do negative on Beach Hut Cook so let’s just move on shall we?
I made these pancakes a few weeks ago at the hut but since then, I’ve tweaked the recipe hence the time lag. Originally, we had planned for all of us to go to hut for breakfast, which is a short walk from our house, but our kids (big) are permanently nocturnal these days so we’ve stopped fighting it. Breakfast often just us two. Snooze you lose.
The smell of the cinnamon, nutmeg and ginger as you cook the pancakes fill the room so if I did cook these at home well I am sure the kids would have risen from their zombie like slumber.
You could make up the dry ingredients ahead of time and likewise for the liquid and mix together at the last minute when you are ready. I wouldn’t make the whole recipe ahead of time as once you wet any raising ingredient it starts to activate and your pancakes won’t be as fluffy and light.
Looking at these pictures, I notice how much stuff was stolen from our hut but they didn’t steal our happy memories, our giggles, our enormous sense of fun and of course, they didn’t and couldn’t steal that view. Look at it.
- 250g plain flour
- 2 teaspoons baking powder
- Good pinch of salt
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 35g unsalted butter, melted
- 1 x 284 carton of buttermilk
- Whole milk filled up to halfway of buttermilk carton (about 120ml)
- 2 eggs
- 2 tablespoons of soft dark brown sugar
- Extra butter for frying
- Mix the dry ingredients together and then in a separate bowl mix together the wet ingredients. Pour the wet on to the dry ingredients and mix together until smooth.
- Melt about a tablespoon of butter into a large frying pan and ladle out 3 small quantities so you fill a pan and fry until bubbles appear and then flip over and continue to fry for a further 2 minutes.
- Pile on to a plate and place into a low heated oven while you finish off the rest.
- Serve with maple syrup, yoghurt and fruit.
- You could make up the dry ingredients ahead of time and likewise for the liquid and mix together at the last minute when you are ready. I wouldn’t make the whole recipe ahead of time as once you wet any raising ingredient it starts to activate and your pancakes won’t be as fluffy and light.