Welcome again as I join Celia at Fig Jam and Lime Cordial for the June post of In My Kitchen. With the weather finally warming up, the ugly but functional secondary glazing has been removed (hurrah) and the windows in the kitchen flung open.
Everywhere and everything is emblazoned with the Union Jack this weekend and in the supermarket the Diamond Jubilee commemorative tins are stacked up alongside flags to wave and paper cups and napkins for the celebrations. Amongst the newspapers and magazines that gather in the kitchen, is a recipe for Elizabeth sponge cake (as opposed to Victoria) but I don’t think it will catch on.
The flowers in the garden and fields are looking gorgeous and I try to have a few in the house each week. This is the last of the lilac, the photo taken when it was just cut as opposed to the rather sad looking specimens left on the dresser now.
The girdle that belonged to my grandmother. No, that’s not a typo. You may say griddle, but Gran was Scottish and so it was her and now my girdle. This was made by the village blacksmith and so is pretty hefty and basic but it fits my hotplate perfectly. It’s never washed up, just wiped with a piece of kitchen paper, so goodness knows what’s lurking on it. I use it for making girdle scones or most often, for pancakes. The recipe below is from my mother, who makes batch after batch of round, evenly browned pancakes. As children we would stand beside the cooker pleading for our initial or an animal shape and then we’d drop a spoonful of golden syrup onto the still warm pancake and eat it before asking for another. Any that were left over from tea time were usually fried in bacon fat for breakfast the next morning, but we don’t seem to do that nowadays.
125g SR flour
½ teaspoon baking powder
1 egg beaten very well with 1 teaspoon sugar
1 teaspoon golden syrup
Milk to mix
Put your girdle or frying pan onto the hotplate to heat.
Sieve the flour and baking powder into a bowl, drop in the golden syrup and egg.
Mix together and add the milk – maybe half a cup – but enough to make the consistency like thick cream.
Drop the mixture onto the hot, lightly greased girdle (or frying pan) in tablespoonfuls.
When the bubbles erupt and burst (as above), flip over with a palette knife and cook until done.
Place the pancakes on a wire rack between a folded clean tea towel and repeat until all the mixture is used.
What is in your kitchen this month? Why not share and join in the fun at Fig Jam and Lime Cordial.