PANCAKE RECIPE

Enough of those American Pancakes (with blueberries..for heaven sake!), we love these traditional pancakes ones and who can resist flipping them in the air?  I certainly can’t and, as I say every year on Shrove Tuesday, why don’t we make these more often? They are quick to make, easy, cheap and quite delicious with lemon and sugar, golden syrup, chocolate Nutella type spread, honey, cream………………I could go on. You need a gentle touch to start with, the aim is to get thin pancakes with a frilly edge and to do this you must have a hot pan and only a little batter. Pour it in quickly and move the pan from side to side to distribute the batter.  You should see the little bubbles rising to the surface, flip up the side with a fish slice to see if it is brown enough but don’t get carried away and start batting it down with the slice-you will only make the pancake heavier. A quick flick of the wrist and you should be able to flip it into the air like a pro.  Once you have made one or two you will get the knack of it. They are best eaten warm with whatever takes your fancy.

TRADITIONAL PANCAKES

Makes about 14 pancakes.

125g Plain flour

¼ teasp of salt

1 large egg

300ml milk

Lard or solid vegetable fat*

Place flour and salt in a basin.  Make a well in the centre and add the egg and half the milk

  1. Beat well and then gradually add the rest of the milk.
  2. Beat until bubbles appear and then pour into a small jug to make the pouring easier. The batter should be the consistency of single cream.
  3. Keep a fork or mini-whisk in the jug so you can give it another beat as you go along.
  4. Heat up your pan and add a small piece of fat (about the size of a hazel nut).  Allow it to spread over the pan by tipping it back and forward and let it get fairly hot.
  5. Pour in a little batter and quickly tilt the pan from side to side so that the batter spreads out thinly. Little bubbles should appear on the surface (if they don’t you have poured in too much mixture). Check to see if the bottom is golden-use a fish slice to have a look. When it is golden and starting to brown toss or turn it over and cook the other side.

*

If you have a lot to make it’s handy to use a piece of fat wrapped in muslin, scrunched up and held with fine string.  Then you can just swipe it across the pan each time.

These pancakes are best served straight away but can be stored one on top of the other, separated by greaseproof paper, and then wrapped in a tea towel.

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