It was a day for denim and tweed, coffee and pancakes. With the sun shining so brightly, and the threat of snow later on this week, I took to the streets of Stockbridge with the aim of finally acquainting myself with the Stockbridge Market. Positioning themselves at the crossroads with Saunders Street and Kerr Street proved to be a shrewd move for the marketeers, as there were plenty of hungry customers leaving the market with many a delicious offering. Of course, I bought some olives, which I intend to enjoy thoroughly with a beautiful glass of red on a less modest night of the week.
And now onto the subject of the pre-market pancakes. Whipped up this morning, with fresh raspberries and vanilla, these fluffy helpings prevented me from eating an awful lot more than I did at the market.
- 1 egg
- 1 cup of self-raising flour (This isn’t a reference to the American measurement. This is any cup you have in your kitchen cupboard, and as long as you use the same one for your flour and milk, the result will be a delicious pancake)
- 1 cup of milk
- Pinch of salt
- A knob of butter
- A handful of raspberries, chopped
- 2 tsp of vanilla extract
- Yoghurt and raspberries to serve
- Add the egg, flour, milk, vanilla extract and salt to the bowl and mix until you have a smooth batter. Now stir in the chopped raspberries.
- Heat the butter in a frying pan over a medium heat and add a ladle of the pancake mixture to the pan. Swirl the mixture around so it reaches the edges of the pan.
- Leave the pancake to cook for a couple of minutes before turning over. Once you have flipped your pancake, it should only need a few more minutes. You’ll know it’s ready when it’s started to turn golden brown on each side.
Serve your pancake warm, with fresh raspberries and vanilla yoghurt. I’m biased towards using Rachel’s Organic Vanilla Yoghurt – I’ve yet to find a better alternative.0 likes