By Jamie Oliver
These pancakes are soft and delicious, and all the little holes that pop up on the top are perfect for a smear of butter, honey or any of the traditional treats you want to drizzle over a pancake.
Makes 12 pancakes
What you'll need
1/4 ounce sachet of dried yeast
1 teaspoon runny honey
2 large free-range eggs
14 ounces milk
3/4 cup self-rising flour
3/4 cup cornmeal or fine semolina flour
Fresh raspberries, a knob of butter and runny honey, to serve
1. Dissolve the yeast in a bowl with a couple of good splashes of warm water and the runny honey, then leave in a warm place for about 20 minutes.
2. Beat the eggs in a large bowl and whisk in the milk. Gently whisk in the yeast mixture, then add the flour, cornmeal or semolina, and a pinch of salt. Whisk for a minute or so, until the mixture is thick enough to coat the back of a spoon. If it feels too dense and isn't pourable, add a splash more of the milk. Cover the bowl with a tea towel and set aside for about 1 hour.
3. When you're ready to start cooking, put a large nonstick frying pan over medium heat and rub a little olive oil on it with a paper towel. Once hot, pour a ladle of the pancake mixture into the pan and tilt the pan so the batter spreads out into a large circle. Loads of little holes should start bubbling and appear on top; cook for 2 minutes or until the pancake is golden on the bottom and cooked through. After you've cooked the first one, review the temperature and adjust so each pancake comes off the pan soft and floppy.
4. Serve with the holey side facing up, with raspberries, a pat of butter and honey.
Nutrients per pancake: 71 calories, 3g protein, 12g carbohydrates, 2g fiber, 1g fat (0g saturated fat), 35mg cholesterol, 210mg sodium
From Jamie Oliver's Great Britain by Jamie Oliver. Copyright © Jamie Oliver, 2011, 2012. Published by Hyperion.