I only recently discovered toasters have a crumb tray, which you can detach to remove all the debris at the bottom. I learned of this as I stood over our toaster one morning, with the end of the hoover in my hand, seriously contemplating how I might be able to insert it into one of the 4 slice toasting comparments. I did try, but the diameter of the hoover nozzle was too wide to fit. So I turned the toaster upside down, gave it a shake, made a mess over our entire kitchen floor (all 2.5 feet of it), and hoovered that up instead. Surely there was an easier (cleaner) way to do this, I thought. And there was; I just wish I had done the google searching and youtube watching earlier. Or asked Conor first.
My thoughts now turn to descaling our kettle. Is there I button I should know about?
In between learning about proper care of our kitchen appliances I decided to make pancakes. Because that’s something I do know how to get right. When Conor came home from work, he found a total of 12 pancakes, divided into 3 different flavour combinations. If only I put that much effort into our actual meals – I plan to shake a carton of soup and heat it in the microwave for todays lunch. Even the bread is store-bought. Don’t tell my Mother.
Conor and I both agreed the banana and chocolate chip pancakes were our favourite. Fluffy and sweet, with contrasting textures of the fruit, walnuts, and chocolate. We had ours with a dollop of a creamy chocolate sauce, but Conors suggestion of a simple squeeze of maple syrup would work just as well.
- 160g self raising flour
- 30g caster sugar
- ½ tsp baking powder
- 30g unsalted butter, melted
- 185ml milk
- 1 large egg
- 1 tsp vanilla essence
- 100g chocolate chips
- 1 mashed banana
- 1 banana sliced into discs
- Handful of walnuts, chopped
- For chocolate sauce:
- 200ml double cream
- 100 dark chocolate chips
- Sift together the flour, sugar, and baking powder. Add the melted butter and combine the mixture together.
- In a separate bowl, lightly whisk the egg, milk and vanilla together, then add this to the mixture. Fold in the chocolate chips, walnuts and bananas.
- Heat 1 tbsp of oil over medium heat in a pan then wipe away with a kitchen towel. Use a ladle or cookie/ice cream scooper to scoop some pancake batter into the pan. Cook for approx 2-3 minutes until you see the surface bubbling. Flip the pancake and cook for another 1.5-2 minutes, until cooked through. Transfer the pancake to a plate, and continue repeating cooking process with the remaining batter. Best served warm.
- To make the sauce: melt the chocolate in a pan over a low heat. Stir in the double cream and combine.
P.S. If you enjoy pancakes as much we do, you should check out the archives for more.