When I was studying architecture in Spain, we came across many foreign students as they used to lunch at our cafeteria. Many came and went and as they did, their Spanish adventure companions changed for those who stayed. As a result, we would be constantly introduced to new friends.
I think the real social networking champion was Dan, who was/is lovely… Through Dan we met many people, even when he moved back to NYC he still introduced new faces to our circle. And, of course, those new faces introduced us to further new ones. This is how we met Rob. A lovely cyclist from West Virginia who was running in the Basque Country at the time.
Rob was a very mellow character and there were lots of things that made us appreciate his friendship. Admittedly, one of those was the lovely relationship he had with Lori, his then girlfriend (now wife) with whom he had so much in common… Including a passion for good food and her pancakes recipe. Hers, he explained, were the best he had ever tasted, and so he had wanted to bring the recipe to San Sebastian in order to make them when she wasn’t with him… Yes, that’s right, we got the recipe of The famous Lori’s pancakes!
Before she corrects me, I need to say that the original amounts, as explained to me by Rob, were based on the size of a glass which is very common in Spain, but over the years, and having moved to the Uk , I was forced to measure the in ml in order to perpetuate the recipe beyond the Spanish glass industry…. Which by now would have probably moved to China, anyway.
Quantity: this mix makes six pancakes of around 12 cm diameter
1. I would recommend that you make the mix and leave it covered for at least an hour, in order for the baking soda to develop. Your pancakes will be fluffy.
2. Use a small non-stick pan and make one at the time. You need to focus as the bubbles will tell you when to turn the pancake around.
3. A lovely Greek colleague of mine, Anna, who is a massive foodie and has an USA-ian as a partner ( America is a continent, so I apologise for any confusion), recently recommended me to have these with a lovely piece of grilled bacon rather than with the sweet maple syrup . I think, and I am biased because I love bacon, that this is was a genius suggestion.
1 large egg
2 tablespoons of sugar
2 tablespoons of oil
150 ml milk
200 ml of flour
2 teaspoons of baking soda
A pinch of salt
Butter for cooking them
6 slices of bacon
Or maple syrup
I whisk the egg first, then add the sugar and whisk together. Then add the milk and the oil and whisk until smooth.
In a separate bowl, I sift the flour and the baking soda. Add a pinch of salt and mix.
Add the dry mix to the wet one slowly and whisk constantly avoiding building up of lumps.
Cover it and leave it to mature at room temperature. If it is a hot summer day, this might not be such a good idea. I therefore advise you leave it less time.
When you are about to cook, place the pan on the small hob, medium heat, and butter the bottom of it.
Using a medium ladle, take a lead full of the mixture and pour it over the pan. The idea is to make a circle of a 3/4 mm depth. If you need to shape it etc, do this quickly using a wooden/ bamboo spoon. Then leave the mix to cook.
You will see bubbles building up and the mix looking “dry” that is the time to flip it/ turn it. If when you turn it, it looks too cooked, do reduce the heat to minimum.
The other side is generally quicker to cook because of the heat build up and because you have cooked it mainly on the other side. Be mindful. This is how I was taught and this is how
I cook it, but you need to test your own equipment to make sure that you are happy with the results.
If you are having bacon, you can begin to cook it once you have made the first pancake and know how long it takes and how you want to work. You can either grill it in the oven or fry it, with almost no oil, in the pan.
Photograph by Cristina Lanz-Azcarate
Recipe by Lori Acciavatti and Cristina Lanz-Azcarate
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