American pancakes, as you may well know, are a weekend family favourite.
I’m sure, were it on offer, they would be eaten regularly throughout the week, however, as a general rule, this breakfast is specifically created at some point during the weekend.
There are many reasons for this but if I’m totally honest, the main reason for only making American pancakes at the weekend is because I cannot get my head round putting it all together, sitting around the table to eat it, finishing a wonderfully made, Bialetti coffee, and then getting ready for the school/work day. We’d have to be up at 6am which, for me, is a time reserved for going on holiday or an emergency only.
However, today being a Saturday, we did that thing. And I discovered a lovely little combination of foods which I would like to share with you. American pancake, bacon, maple syrup and strawberry. Yes, you read that correctly, strawberry. Who would have imagined this taste sensation could linger in the mind all day, but I’m telling you now, it’s an absolute treat and one that comes highly recommended. Which is a good thing, as the repertoire of weekend dining has been severely slashed due to completely unforeseen circumstances.
Why? Well, the oven has made a unilateral decision to go on strike without any prior warning. And how, you may ask, did I find this out? Whilst making a batch of sausage rolls which, having languished in a supposedly hot oven for over an hour, were still looking ever so slightly peaky. Not right at all.
Thankfully the hob still works, and we are very close to summer which will allow us time to reassess the situation and begin our search for yet another vehicle of heated wonder.
Until then, prepare yourselves for an array of salads and one pot dishes…