Here is another fabulous recipe from Rachel Allen’s Home Cooking.
I made the American Buttermilk Pancakes more out of curiousity because I wanted to compare them with Nigella’s American Pancakes from Nigella Bites. Nigella’s recipe is what I use almost everytime because I love that they always turn out thick and fluffy.
Rachel Allen’s recipe turned out quite well. The pancakes rose a lot on cooking and they have a much more light and fluffy texture than Nigella’s; I think I would describe Nigella’s pancakes as more dense and fluffy (if that makes sense).
I normally like to have my pancakes with berries and maple syrup but I had neither to hand. However, I liked the sound of one of Rachel Allen’s suggestions which was to serve the pancakes with sliced bananas and Toffee Sauce.
The recipe for the Toffee Sauce is in the back of the book in the Basics section. I quite like that the book has a lot of basic recipes with simple and easy-to-follow instructions. The Toffee Sauce was a breeze to make, though it took quite a while for it to thicken on the stove. The Toffee Sauce does also thicken as it cools a bit. The recipe produces quite a lot but, according to the book, it keeps for months in the fridge (which is handy to have!).
Served with the pancakes and banana slices, the Toffee Sauce does indeed make for a rather decadent breakfast!!! So admittedly not an everyday breakfast dish but the whole dish was incredibly delicious!
I think I still prefer Nigella’s pancake recipe, though I think the bananas with toffee sauce would be great for a decadent brunch as an alternative to the usual maple syrup.
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