It’s that time of year again where the whole of Britain it seems decides to attempt making the tricky savoury pancakes that form part of the great tradition of Pancake Day. So I thought we would jump on the bandwagon and share our best recipe for making delicious pancakes.
What You Need:
110g/4oz plain flour, sifted
2 eggs (Free-range)
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
+ Hungry Housemates
To Prepare:
Gently sift the flour into a mixing bowl with a sieve held high above the bowl so the flour gets a good airing. Then make a small dip in the centre of the flour and break the eggs into it and begin mixing in the eggs – a fork will do – bringing in any loose flour from around the edge of the bowl.
Then gradually add small amounts of the milk and water mixture – keep mixing don’t worry too much about any lumps as they will go as you continue mixing. When all the liquid has been added bring in all the mixture from the sides and whisk one more time until the batter is smooth. 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.
Make sure the pan is really hot then turn the heat down to medium and to make sure you have the pan at the right temperature do a test pancake. 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.
Yum!
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