I use google analytics on my blog. Fair enough, right? I like reading the stats on google analytics and it motivates me to keep on writing. As admissions go, that may not shock regular bloggers.
The statistic that has taken me by surprise, recently, is that my entry on Herman, introducing him as a red-headed, german, adolescent, is the second most widely read entry on my blog. *face screwed up in consternation* Strangely, I feel a bit vulnerable that my random musings on Herman have been so widely read. Isn’t that a weird response to have for a blogger?
So, with this blog entry on herman pancakes, I’m trying to roll with the punches, go with the flow, give you what you’ve been asking for… you get my drift. I’m caving into social network peer pressure, manning up and presenting you with another Herman recipe.
Ingredients for about 12 Herman pancakes, adapted from allrecipes.
- 120g plain flour (or 1 cup)
- ¾ tsp bicarbonate of soda
- ½ tsp salt
- 2 tbsp sugar
- 1tsp baking powder
- 1 cup of Herman
- ⅓ cup sunflower or vegetable oil
- 2 eggs, beaten
- ½ cup milk
Method
1. Measure out the dry ingredients in a medium sized mixing bowl. Make a small well in the middle of it and add in herman, the oil, eggs and milk. Mix thoroughly. Alternatively, add all the ingredients into a food processor or blender and let it mix thoroughly. I got a Bamix as an early Christmas present and took great delight in putting it to good use 🙂
If you can’t eat it all in one go, the pancake mixture will keep in your fridge for up to 3-4 days, in this current state.
2. Heat a thick bottomed, non-stick frying pan on a low-medium heat. Add in a little bit of oil, then pour in a ladleful or enough mixture for the size of pancake that you’d like, making sure that it’s at least 0.5 mm thick. Leave it to cook – you know it’s time to turn it over when a. the mixture is bubbling up and 2. the bottom is brown. Flip it over to cook on the other side until the pancake is cooked through. On the heat setting I use, it normally takes between 1-2 minutes.
Top Tip: I like to use a small frying pan because I think it produces the perfect size of pancake. The low-medium heat setting for pancakes works perfectly because it’s hot enough to cook but not burn. Why not experiment with what works best for you.
3. Serve it up and eat warm. I like mine with fruit or honey.
The verdict? It’s worth bearing in mind, that this is an american style pancake so thicker and puffier than it’s european cousins. Jamie has a much simpler recipe for a similar effect, so I revert to his recipe now. Having said that this recipe makes a yummy breakfast pancake (as long as it’s not burnt). It’s sweet enough to eat plain, the mixture will keep for a few days, and so a good use of Herman. One thing that I remember with Herman is that I never had enough recipes for what to do him. This was one of my staples because it wasn’t so calorific.
