Family life has had a bigger impact on how I cook at home than almost anything else. There’s a lot of pasta on the menu these days, and potato wedges with different sauces. A lot of meatballs. And a great many pancakes – more than I would have ever predicted before I had kids.
My weekend pancakes – which made their way into my book Simple Too – are supposed to be a batch-cooking exercise: lots made on Sunday, then reheated through the week, in the toaster or a dry pan on the stove, so breakfast is more or less solved until Friday. That’s the theory. In practice, all 22 pancakes the recipe makes are gone by Sunday lunch – eaten by the boys, their friends, or whoever happens to be over for breakfast.
