Shrove Tuesday, Pancake Day is fast approaching, but do not fear as pancakes/crepes are surprisingly easy to make. We give you a recipe for flipping tasty pancakes, you may need to double the ingredients, as once you get started they soon disappear.
For the pancake mixture
110g flour sifted
pinch of salt
2 free range eggs
200ml semi-skimmed milk
20g butter, melted
Caster sugar, lemon wedges, jam – or your own favorite ingredients
- Sift the flour and salt into a large mixing bowl.
- In a separate bowl whisk together the eggs.
- Now make a well in the centre of the flour and add the whisked eggs. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
- Mix milk and water togeterh. Now gradually add small quantities of the milk mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.
- Melt 20 grams of butter in the microwave or on the pan you are going to use. Add it to the batter and whisk it in.
- Start by getting the pan really hot, then turn the heat down to medium and, to start with, add a small amount of butter. Please note that the first pancake may not turn out perfectly.
- Drop a dollop in the middle of the pan and swivel the pan round to get it evenly coated with batter, it's helpful to use a ladle so it can be poured into the hot pan in one go. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
- Stack the pancakes as you make them between sheets of greaseproof paper on a plate or stack between two plates, you can keep them warm in a 50C oven while you make the rest.
- Serve on a table laid with pots of sugar, lemon wedges and jam and each person can use their preferred choice of ingredients. Enjoy!