For the pancake mixture:
220g/8oz plain flour, sifted
pinch of salt
1 pint of milk
Makes about 8 pancakes
- Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing.
- Make a well in the centre of the flour and break the eggs into it.
- Whisk the eggs making sure any bits of flour from around the edge of the bowl are mixed in with the egg.
- Gradually add small quantities of the milk, still whisking
- Continue whisking until the batter is smooth, with the consistency of thin cream.
- Melt the 50g/2oz of butter in a non-stick frying pan.
- Spoon 2 tbsp of the melted butter into the batter and whisk it in.
- Let the pancake mix stand for at least 30 minutes before cooking.
- Pour any left over butter into a dish. This will be used later to grease the frying pan after each pancake has been made.
- Make sure the non-stick frying pan is really hot before adding about 2 tbsp of the batter mixture.
- As soon as the batter hits the hot pan, tip the pan around from side to side to get the base evenly coated with batter.
- Carefully lift the edge of the cooked pancake with a palette knife to see if it's tinged gold as it should be.
- Flip the pancake over with a pan slice or palette knife to cook the other side
- Slide it out of the pan onto a plate.
- Stack the pancakes as you make them between sheets of greaseproof paper on a plate.
Traditionally pancakes are sprinkled with caster sugar and freshly squeezed lemon juice .......
- Melted chocolate or chocolate spread
- Chocolate spread with slices of banana
- Jam especially strawberry jam
- Golden Syrup
- Ice Cream
- Toffee sauce and whipped cream
Back to Shrove Tuesday
Back to Pancake day in England