A combination of Good Mornin' Flapjacks & Buckwheat Pancakes from The Cast Iron Cookbook.
Ingredients: 1 Cup Plain Flour 1 Cup, in equal proportions comprising of any of the following: Buckwheat Flour, Polenta, Wholemeal Flour, Rice Flour. 2 Cups Sour Milk. ( 2TBS cider vinegar & add milk to make 2 cups ) 2 TBS Sugar, honey, pear syrup or other sweetener, + or - to taste. 2 Eggs separated Half teaspoon each of Bi Carb & Baking Soda. Or 1tsp of either. 2 TBS oil. Optional additives include over ripe bananas, blue berries etc. Might have to adjust the amount of milk depending on resulting texture.
Consider halving all ingredients if feeding just two, depending on appetite.
Method: Place all ingredients EXCEPT the egg whites in a blender & blast the lot on turbo. Gentler use of a mixer, or heaven forbid, a wooden spoon in a cream coloured ceramic bowl with a small flat on one side, is permissible. Beat the egg whites until stiff. Fold whites in gently. Allow to sit 30 - 60 mins, if you can.
Not too sure I could eat something like that first thing in the morning..... I'm more of a cup of tea and a fag type of geezer.... In no way am I "dissing" your recipe but those pancakes are not far off "pudding"..... I certainly don't want a pudding when I wake up.
A Nice, light, Full English breakfast (with tea and toast) always goes down well but sweet pancakes? That's pretty much like eating an ice cream for starters?
My earliest memories of pancakes as a kid in Australia in the '50s are that they were always a desert food. My mother favoured lemon & sugar, I preferred honey; they were always served singly, maybe 8" in diameter, & not in a stack. Television arrived in 1956 & with the plethora of American programmes, I discovered that the Americans had them stacked, with Maple Syrup and bacon; a strange conflict of sweet & savoury to my mind. I never saw Maple Syrup until sometime in the '60s & it was often "Maple flavoured" & only 10-15% Maple. Pure Maple Syrup was available but very expensive. When I started skiing in the early '70s, a favourite snack was pancakes with strawberry jam & whipped cream accompanied by hot chocolate or coffee; scotch or brandy late at night. My recipe is a combination of Good Mornin' Flapjacks & Buckwheat Pancakes from The Cast Iron Cookbook (USA 1960s?) with the optional use of wholemeal & rice flour and polenta. The 2 tablespoons of sugar in the original recipe was always too much for me & reduced now to about 1 desert spoon. The folded egg white & baking soda aerates the mixture, if you can wait and the minoriy flours add body & texture; quite the opposite of the matter McDonalds pass off as pancakes. Similarly lifeless pancakes can be made from the premix in a shaker bottle from the supermarket. Mind you, I am happy for the convenience of the shaker when away on a camping/shooting trip. Your full English certainly resembles our typical camping/shooting breakfast, although I never took to Black Pudding.
Ah, the things that occupy our minds.
I need to re focus on a kit for my X-Can v2 or x10-d & somewhere I saw reference to super resisters (?) with a little yellow thing piggybacking the main component.
Hi Pancakes or more like crepes really. Thin fried in butter and rolled, filled with jaggery (palm sugare), grated coconut and sultanas soaked in coconut water. Oh and topped off with a squeeze of lime