Rhik Samadder is an actor and columnist for the Guardian, where his column Wellness or Hellness? reviews kitchen gadgets and life hacks. On the podcast, he talks to Lara and Olivia about his mother’s adventurous dinner table, his teenage battles with anorexia, and the worst kitchen gadgets he ever reviewed (including a mug which had a biscuit compartment).
Rhik tells Lara and Olivia that he grew up on a diet of frozen pancakes. For a make-from-scratch alternative, here’s a recipe from Olivia’s Vintage Chef column for Spectator Life:
Buttermilk blueberry pancakes
Makes: Breakfast for 4
Takes: 40 minutes, including resting
Bakes: No time at all
What you need
200g plain flour
1 teaspoon bicarbonate of soda
3 tablespoons caster sugar
50g melted butter, cooled
100ml whole milk
100g frozen Blueberries
- Mix together the dry ingredients in a large bowl.
- Whisk together the wet ingredients (except the vegetable oil!), and then add these to the dry ingredients. Using a spatula, briefly fold the ingredients through until they are mostly combined: there will be a few floury lumps, don’t worry about these. Stir the blueberries through the batter. Cover and refrigerate for 30 minutes.
- After the resting period, heat a frying pan over a medium heat, and add a teaspoon of vegetable oil to the pan. Spoon three tablespoons of the batter into the pan and cook until the underside of taught and golden brown – a couple of minutes. Flip the pancake and cook similarly on the other side.
- Set the cooked pancake to one side and continue with the rest of the batter. While you’re working your way through the batter, you can keep the cooked pancakes warm in a low oven, with a little greaseproof paper between each pancake, although I do like to give each one a final flash in the pan to restore them to their crisp glory.