B BUILD-YOUR-OWN PANCAKE STACK “The secret to a tasty pancake board is to keep everything warm until you’re ready to assemble it.This is my triedand-tested easy pancake batter recipe, easy enough for my kids to make, too, so I urge you to give it a go,” Michaels says. FOR THE PANCAKE STACK: WHAT YOU’LL NEED: • 1¼ cups double/heavy cream • 1 tbsp icing/confectioner’s sugar • 12 rashers/slices streaky bacon • 3½ tbsp butter, melted • 6 eggs (any size) • 1 cup each of blueberries and raspberries • 2 cups strawberries, hulled and halved if large • 2 bananas, peeled and sliced on the diagonal • Salt and freshly ground black pepper • Edible owers, to garnish (optional) FOR THE PANCAKES: WHAT YOU’LL NEED: • 3 cups whole/full-fat milk • 1 tbsp cider vinegar • 2¼ cups plain/all-purpose our • 1 tbsp baking powder • 1 tbsp sugar • A pinch of salt • 1 medium egg • ¼ stick butter, melted WHAT YOU’LL DO: 1. For the pancake batter, pour the milk into a jug/pitcher, add the vinegar and set aside while you mix together the dry ingredients—it will curdle slightly but that’s ne. 2. Combine the our, baking powder, sugar and salt together in a mixing bowl, then crack the egg into the bowl—don’t mix yet. Now pour in the milk and vinegar mixture and whisk until just smooth. Pour in the melted butter and mix until incorporated. Once done, leave the pancake batter to rest for 15 minutes, this gives the baking powder a chance to aerate the batter; add more our or milk to get a nice thick consistency (you want it to be slightly thicker than double/heavy cream). 3. Meanwhile, whisk the double/heavy cream with the icing/confectioner’s sugar until it holds its shape, then cover and chill. 4. Preheat the oven to 80°C fan/100°C/210°F/Gas ¼. 5. Fry or grill/broil the bacon until crispy and transfer to a plate. Cover with kitchen foil to stop it drying out and keep warm in the low oven. 6. Grease a heavy based frying pan/ skillet with a little of the butter and place on a medium-high heat. Using a ladle, add a portion of batter (about ½ cup) and without moving the pan leave it to cook for a couple of minutes until the pancake rms up and you see holes appearing on the top. Using a spatula, ip the pancake over and cook for a minute. Place the pancake on a plate, cover with kitchen foil and keep warm in the low oven. Continue until all the batter is used up. 7. Find a small oven-safe pan or a heat-proof bowl for the scrambled eggs, and pop it in the oven to warm. Add a little more butter to the pancake pan and put on a high heat.Whisk the eggs, season generously with salt and pepper and pour into the pan. Gently move the eggs around the pan as they cook, they’ll be done in a couple of minutes. Once cooked, transfer to the warm serving pan or bowl, cover with foil and set aside (do not put them in the oven, they may overcook and turn rubbery). PRESENTATION 1. A wooden board is ideal here, such as a large chopping board or bread board.You can cover it with a sheet of baking paper for an easier clean up, if liked. HOW TO ASSEMBLE 1. Melt the remaining butter in a small pan or in the microwave. Start with the warm pancakes, overlapping them in a line down the center of the board (as pictured) or arranging them in stacks, as preferred, and drizzle with the melted butter. 2. Arrange the banana slices and the berries on either side of the pancakes. Remove the bacon and eggs from the oven and keeping the sweet and savory elements separate from each other as far as possible, add them to the board. 3. Spoon the whipped cream directly onto the board or into a small bowl, place on the board and drizzle with a little maple syrup. Put the remaining syrup in a small jug/pitcher and add to the board for people to help themselves. Garnish with a few edible owers, if liked. 4. Encourage everyone to take a few pancakes and top with whatever they fancy, nishing with a drizzle of syrup and dollops of whipped cream. Grazing & Feasting Boards by Theo A. Michaels, published by Ryland Peters & Small, © 2022; rylandandpeters.com. HOLIDAYdécor | 2022 81
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