Langley Wakes Cakes

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 2 large eggs 2 large eggs
• 1 1/2 cups (355ml) milk 1 1/2 cups (355ml) milk
• 2 tablespoons (30g) unsalted butter, melted 2 tablespoons (30g) unsalted butter, melted
• Clotted cream, for serving Clotted cream, for serving
• Fresh berries, for serving Fresh berries, for serving
• Honey or powdered sugar, for garnish Honey or powdered sugar, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 37g, 10g
• Protein: 8g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. 2.
   In a separate bowl, beat the eggs. Add the milk and melted butter, and whisk until well combined.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
4. 4.
   Heat a non-stick skillet or griddle over medium heat. Grease lightly with butter or cooking spray.
5. 5.
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. 6.
   Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm.
7. 7.
   Serve the Langley Wakes Cakes with a dollop of clotted cream, fresh berries, and a drizzle of honey or a sprinkle of powdered sugar.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before adding them to the batter. This helps in achieving a smoother texture.
• Clotted cream — If clotted cream is not available, you can substitute it with whipped cream or Greek yogurt for a creamy accompaniment to the pancakes.
• Fresh berries — Use a variety of seasonal berries such as strawberries, blueberries, or raspberries to add a burst of freshness to the dish.
• Cinnamon and nutmeg — For a more pronounced flavor, you can freshly grate the nutmeg and use freshly ground cinnamon.

Tips & Tricks

• To keep the pancakes warm while cooking the remaining batter, place them on a baking sheet in a preheated oven at 200°F (95°C).
• For a touch of citrus flavor, add a teaspoon of grated orange zest to the batter.
• If you prefer a sweeter pancake, you can increase the amount of sugar in the batter.
• Experiment with different toppings such as maple syrup, fruit compote, or a sprinkle of cinnamon sugar.
• If you don't have clotted cream, you can serve the pancakes with a pat of butter and a drizzle of honey.

Serving advice

Serve the Langley Wakes Cakes on a warm plate to maintain their temperature. Stack the pancakes and top them with a generous dollop of clotted cream. Garnish with fresh berries and finish with a drizzle of honey or a dusting of powdered sugar for an elegant presentation.

Presentation advice

To create an appealing presentation, stack the pancakes in a neat tower, allowing the clotted cream and berries to cascade down the sides. Drizzle honey in a zigzag pattern over the top and sprinkle a pinch of cinnamon for an added touch of elegance.