We’re trekking out for our annual trip to Masham Sheep Fair today so we’re setting ourselves up with a cooked breakfast. Bored of traditional eggs, I’ve turned to America for inspiration (continuing the theme of The Boy’s homework research): ‘The Land of the Free’.
The idea of eating maple syrup on bacon, sweet treats alongside meat comes from the notion of freedom. From the Fourth of July celebrations, recognising America declaring itself a new nation independent from the British Empire in 1776; the Statue of Liberty, (an icon of freedom), to the country’s national anthem, which recognises ‘the land of the free and the home of the brave’, ‘freedom’ is a central theme of America’s history and culture. Eating whatever they like, whenever they choose to reflects this. (Which other nation would give us jam and peanut butter sandwiches and ham cooked in coca-cola?!)
Personally, I find pancakes with maple syrup more like a pudding and a tad too sweet for me but it’s still a delicious (and filling!) way to start the day for a treat.
- 135g plain flour
- 1 tsp baking powder
- 2 tbsp caster sugar
- 2 tbsp melted butter
- 130ml milk
- 1 egg, beaten
- Pinch of salt
Sift the flour and baking powder into a bowl. Mix in the sugar and pinch of salt.
Whisk the egg and milk together, then add the melted butter. Pour into the flour mix and continue to whisk to eliminate any lumps. Leave to stand for a few minutes.
Ladle a spoonful into a hot frying pan with a knob of melted butter. Cook for a few minutes on both sides until puffed up and golden on both sides.
Serve with fresh fruit, drizzle with maple syrup and top with creamy vanilla yoghurt.