It’s Shrove Tuesday and there’s no doubt you’re all set to make pancakes today so I thought I’d share my pancake-making antics from this afternoon. If I may say so myself…..they were simply delicious!! The mixture is easy enough to make and you can explore with many toppings or fillings as you like. I opted to have one of my all time favourites: Nutella, crushed walnuts and a sprinkle of icing sugar (minus the slices of bananas I normally have)………..MMMMMMMmmmmmmm it went down like a treat! :D (Ps. the other all time favourite filling is mixed up of sugar, dessicated/or frshly grated coconut with a hint of cardamom….i used to love this as a kid!)
So here’s the recipe for the batter that makes about 6-8 depending on the size!
- 250g of plain or wholemeal flour
- 2 eggs, medium sized
- 600ml of semmi-skimmed milk
- pinch of salt
- butter or oil for the pan
- Put the flour and salt into a mixing bowl, sifting it in so that there’s some airing amogst it.
- Create a well in the middle and add the lightly beaten eggs and whisk well making sure it takes in all the flour from the edge of the bowl.
- Add the milk to the mixture and whisk well to achieve a lump-free thick batter. Keep adding the milk until the consistency of the batter is similar to that of single cream – this is the right consistency and not too thick! If you find it’s too thin then add a bit more flour and whisk. In fact, leave it aside for 15mins or so after the initial mixing of milk and check the consistency again. If it has thickened up a bit then add some milk to bring it to that smooth single cream thickness.
- Now this is optional – I added a tsp of vanilla extract into the batter and whisked it in for a hint of vanilla flavour.
- Once the batter is all set to go, get your non-stick pan or crepe pan over a medium heat. Add a bit of butter to the surface and then using a ladle (just so that the pancakes are consistent!) I poured out the batter onto the pan. Depending on your pan you can either tilt the pan straight away so that it covers the edges nicely to form a perfect circle or like me you can use your the back of your ladle to spread it out in a circular motion making sure the batter is spread out nice and thin.
- Cook for a 30 secs to a minute (or until you see it turn from white wet mixture to an yellowy-gold opaque cooked one) and flip it over to cook the other side. If you find the edges stick to the pan then give the pan a good shake or use a palette knife to loosen it up. Once that side is cooked too (by gently turning the sides over to check) place it onto a plate. Now, don’t worry if the first one turns out a bit “rustic” – it always gets better from then on. Dish as many as them out so you can have add you toppings/fillings of your choice and have them hot!
So, there you have it……it is as simple as you can have it! Do let me know what toppings/fillings you’ve tried with yours. I think I might be a bit more adventurous next time. Until then……happy pancake-making and eating folks!!! xx