Trust Tommy

So, you know my stance on breakfast and weekends. You eat cereal on the weekdays, so I enjoy stretching my culinary muscles on the weekend. So, seeing as it's been eons since I last made pancakes.. all of two weeks... but I decided to make them.

John was with Dad collecting a car from Shannon airport, so I made pancakes for John. When measuring out ingredients, I accidentally put in about 1/4 too much flour. I just shrugged my shoulders and said "ah it'll be grand"


And wow. Was it grand. Was it excellent? Why yes, yes it was.


Calling the pancakes that were created from that batter "crunchy" would be the wrong word, it was more..thicker. It had more bite to it, literally :) John described them as "viscous". Nice word..

of a glutinous nature or consistency; sticky; thick; adhesive.

I'm sorry to say I got no pictures, but how can you gauge texture from a picture?

Could I honestly call it anything else?




So, since I'm pressed-for-time in the weekday mornings, I only have cereal, and so I like having something big and extravagant -and, inevitably- unhealthy. I usually end up having either pancakes or a fry up. Since I hadn't had pancakes for quite a long time, I decided to make some.




1. The mixture. Notice the liquid consistency. No lumps






2. Putting the mixture on a pan on the aga.










3. A blurry shot of the pancakes on the pan



4. A clearer shot of the 'cake on the pan






5. The finished product with raspberries and icing sugar






6. Of course, we do specials for those who want them, and Jay wanted one with peanut butter. Ask and you shall receive...