Happy Valentine’s Day lovely people. Whatever you do and however way you chose to celebrate it, I hope it’s a beautiful day. We don’t really celebrate it but I thought I’d put a teeny little v-day spin on our breakfast this morning. My husband’s been really great this year, making brunch every Saturdays so I thought I’d take over this weekend and whip up something sweet. I’m not sure how he felt about pink pancakes being served this morning but at least there weren’t any cheesy love hearts in sight ;) And hey…it tasted darn good so it was a winner, regardless!
So anyway, have a fabulous day folks and brilliant weekend too! xxx
[Image credit: ©MadebyMolu]
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