Peter: I see you’ve presented me with a large cookie.
Anna: It does rather look that way, doesn’t it?
Peter: It tastes sweet and salty at the same time. Surely you would like this?
Anna: That saltiness comes from the fact that I made it in the same frying pan that I’d fried the bacon in. Tom Aitkens can have that tip for free. But really, this recipe is a bit of a nonsense I’m sorry to say.
Peter: This looks like a bit of a cake, and it took you roughly three times as long to make as your usual pancakes. So I’m not sure I would say this is an improvement.
Anna: The photo in the book makes it look like you are making one large pancake. The recipe calls for you to add spoonfuls to a greased frying pan before putting in the oven. Implying individual pancakes. But because the frying pan isn’t pre-heated the individual spoonfuls blend into one slightly deformed large cake. Perhaps that’s the point.
Peter: It actually tasted a bit like cake, rather than pancake.
Anna: Weirdly the recipe called for lots of sugar. And vanilla extract and almond extract. Which gave it a different type of flavour but you’re right, not really very pancake-y, American or otherwise. And the baking thing was a total red herring. As usual they took longer than the recipe called for and it took longer than doing them on the stove. Worst of all they didn’t have that lovely golden brown colour only griddling/frying can give. Very disappointing!