Pancake day. Hurray

I’m not much of a foodie and I never really participated much in pancake day (Shrove Tuesday) growing up. But since becoming a mum and with my son going to school and experiencing making pancakes I pretty much introduced it at home also.

Not every but most pancake day’s me and my son who uber excited make pancakes for breakfast which is great fun and an excellent way to get children involved and helping in the kitchen. Not only that but it’s tasty too.

Below I have included a basic recipe:

What you’ll need

  • 100g plain flour
  • 2 eggs
  • 300ml semi-skimmed milk
  • 1 tbsp sunflower oil or vegetable, plus extra for frying
  • pinch salt

Method 

  1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. 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.
  2. Next gradually add small quantities of the milk and water 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. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
  3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. 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 pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
  4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
  5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Alternatively you can always cheat as we sometimes do and buy a ready made mixture from Sainsbury’s Supermarket.

I have also below listed a number of toppings my son and I enjoy:

Toppings

1. Our favourites – Nutella and Syrup

2. Cream

3. Lemon Curd

4. Caramel Sauce

5. Jam

6. Fruit

7. Ice cream

8. Yoghurt

9. Marshmallows (warmed up)

10. Honey

If reading this post I hope you take time out to celebrate Pancake day or Shrove Tuesday as it’s known which is the day prior to Ash Wednesday the day before Lent. Have fun!

* Recipe and method in this post has been sourced from BBC

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