Well, Lindsey has well and truly thrown down the gauntlet with her ‘Spainglish’ tortilla dish!
However, in my opinion, we have the real perfect start to the day in my version of that US breakfast staple: Pancakes. When drizzled with sweet Maple Syrup, drawn from the Sugar Maple Trees of Vermont or Quebec (Canada) and accompanied by a generous helping of the last of the summer berries, there’s little better to eat with your coffee, or OJ.
If you are looking for something easy to cook for breakfast or brunch that will wow kids and adults alike and can be accompanied by sweet, or savory, sides – look no further
Ingredients (4-6 servings)
- 6 eggs
- Around 1 lb to 1 lb 4 oz of plain flour
- 1 tbsp of baking powder
- 1 tsp of sea salt
- 3/4 to 1 pint of milk
- Grade A Maple Syrup the Vermont and Quebec stuff is the best
- A lemon
- Fresh Mixed Summer Berries (blueberries, raspberries, blackberries and strawberries)
- Whisk the eggs, flour, milk, baking powder and salt in a large bowl until it forms a smooth lump free batter (adjust for thickness of batter)
- Heat up a small skillet on your stove top at a medium high heat
- Drop a knob of butter into the pan and melt shifting the angle of the pan until the base is covered
- Using a ladle, pour in around 1/4 cup of the pancake mixture into the butter lined skillet and move it about until the base surface is covered
- Return to the heat and cook until the underside of the pancake becomes golden brown, flip and cook the other side
- Repeat the process until all the mix is used and you have a pile of pancakes ready for those hungry mouths
The way I serve each pancake, is to lay it flat, drizzle it with a small slug of Maple Syrup, add a dash of fresh squeezed lemon juice, then roll it up like a Swiss Roll. This combination of the sweet and sour flavors in the pancake, syrup and citrus are simply extraterrestrial!
Serve the pancakes with the berries, as, after all, it’s officially still Summer here in the US, until sunset today, Labor Day…..
Beat that Spain / UK!