Patterned Frill Apron – c/o Pip Studio at Amara
When I was contacted by Amara to have a look at their website I was browsing for hours! The design and layout of the site is so easy to navigate, and you’re absolutely spoiled for choice when it comes to product. I was drawn to this frill apron, and immediately knew how I could show it off!
For years I’ve been obsessed with American style pancakes and finding the perfect pancake. When I visited New York last year we went to the Clinton Street Bakery to sample their “best pancakes in New York”, and boy, were they right! You can attempt to re-create the recipe at home (yikes!) and they really are amazing.
Clinton Street Bakery Pancakes
2.5 cups flour – plain or self raising
1/2 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon salt
3 large eggs, separated
2 cups whole milk
6 tablespoons unsalted melted butter, plus a bit more unmelted for the pan
1. Measure and sift the flour, baking powder, sugar and salt into a large mixing bowl.
2. In another bowl, whisk together the yolks, milk and melted butter until combined. Whisk the wet mixture into the dry mixture from the previous step. The result should be a bit lumpy but combined to form a batter.
3. Whip the egg whites in a medium mixing bowl until they reach medium peaks (soft in the middle). You don’t want to overwhip the egg whites so make sure you know what medium peaks look like!
4. Very slowly and gently mix half of the whipped whites into the batter at a time. This batter should be slightly lumpy and have large parts of egg whites not fully incorporated; it should look like whitecaps in the ocean with foam on top.
5. Heat a frying pan or griddle to medium heat. Grease the hot griddle with the remaining butter and add a ladle of the batter to the hot pan. When you see bubbles start to form on top, lift the pancake halfway up to see if it’s golden brown and crispy on the edges. If its ready, flip the pancake! When the pancake is golden brown on both sides, remove with a spatula.
6.Repeat with the remaining batter (I pop the pancakes in the oven on a low heat to keep them warm while I cook the rest of the pancakes), and serve with what you wish: Chocolate, syrup, bacon, fruit… Whatever you fancy!