Nadiya Hussain’s pancake nibbles
In the last of three recipes from her new book, Nadiya’s Quick Comforts, the author and broadcaster dishes up a no-fuss sweet treat
I love making pancakes, but I don’t always love being at the stove flipping pancakes for what can sometimes feel like an age. So, these are the answer! We make the batter and fry the whole lot in one go, stirring it up to make the most scrummy nibbles. Sprinkled with cinnamon sugar, these are great for sharing and for the morning after a sleepover.
Ingredients
Serves 4-6
For the batter
250g self-raising flour
2 tsp baking powder
3 tbsp caster sugar
2 medium eggs
300ml whole milk
1 tsp vanilla extract
1 tsp almond extract
A pinch of salt
150g butter
For the cinnamon sprinkle
150g caster sugar
2 tsp ground cinnamon
To serve
Yoghurt
Berries
Method
1. Start by making the batter. Put the self-raising flour into a bowl with the baking powder and caster sugar and whisk together to combine well.
2. Now add the eggs, whole milk, vanilla and almond extracts along with the salt, and whisk until you have a smooth, thick batter.
3. Set aside and begin to brown the butter.
4. Put a large non-stick frying pan on the hob on a high heat. Add the butter to the pan and let it melt.
5. Brown the butter by allowing it to become frothy — you should see the milk solids turning a golden brown and the aroma should be nutty.
6. Pour all the batter into the pan and allow it to fry in one entire piece. As soon as you can see the underside is cooked, get a spatula in there and start to break up pieces of the batter and flip them.
7. Keep mixing until you have pancake nibbles that are cooked and firm.
8. Put the nibbles on a serving plate. Mix the caster sugar and cinnamon in a small bowl. Sprinkle the sugar all over the nibbles and toss through, using a spoon.
9. They are ready to serve and enjoy with some yoghurt and berries, if you like.
Nadiya’s Quick Comforts, published by Penguin Michael Joseph, £28, is out now.
