Review: My Old Dutch, Holborn

Pancakes will forever be popular, but I never imagined it would be this popular. Queues for this place on 'Monday Madness' is really quite mad, but as trends go, this is one pretty trendy place.

My Old Dutch do a selection of savoury and sweet pancakes, but don't underestimate the pancake - I would call it more of a pizza style type pancake.

Lots of toppings to choose from, different pancake styles, and lots of Dutch beer.

What is there not to like?

Just don't do what I did and think you can order a savoury AND a sweet - hardcore pancake lovers only. Massive portions!

Well worth it though. I mean, it is just a pancake, but the novelty certainly doesn't wear off, and they do have lots of choice on the menu.

I went for the classic pancake - with ham and cheese. Quite heavy and huge. 

A nice fresh take on the pancake.

The sweet berries compote Poffertje. SO MUCH. 

 

Ultimate Side: Golden Glazed Bacon

So pancakes are all well and good, fluffy American pancakes are even better but to take it to the next level you need bacon. Serious bacon.

I'm talking salty, sweet and delicious!

So whip up some fluffy stacks and then fry up the good stuff - smoked streaky rashers. I don't object to a little butter to get them going...

Take the bacon out of the pan (fried not grilled- it is the weekend!) and drain on some kitchen paper. In your pan still over a low heat add a spoonful of golden syrup (maple syrup works equally well). When it's bubbly throw your bacon back in until its glazed- 3 mins max.

Then serve straight over a pancake stack.

Yum. Take that Sunday!

Quick American Style Pancakes

A special breakfast doesn't have to be a chore, this easy recipe for American pancakes takes just minutes and has minimal washing up to boot! You could also use the same amount of plain flour and 1 tsp of baking powder but I prefer self-raising flour for a fluffier result.

Ingredients
- 135g/4¾oz self raising flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 130ml/4½fl oz milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
To serve
- Maple syrup
- Butter

Method
1. Sift the flour, baking powder, salt and caster sugar into a large bowl. Add the milk and egg, and then whisk in the melted butter. You could melt your butter in the frying pan you are about to use to minimise washing up.
2. Beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with lashings of real maple syrup and extra butter if you like.