A well over-due recipe on pancakes! Not that it has to be a special pancake day to enjoy them. I do mine the Irish/English way so they are thin and crepe -like but not as lacy in appearance and then served with the usual traditional toppings. Personally, I love mine with lemon & sugar…..So, how do you eat yours?
110g / 4oz / 3/4 cup of plain flour
2 free- range eggs
200ml /7 fl oz milk mixed with 75 ml / 3 fl oz water
50g / 2 oz butter
A Sieve,spatula,whisk/fork,ladle,mixing bowl,small bowl, frying pan, palette knife or pan slice.
For keeping the pancakes warm as you make them – A pot of simmering water covered by a plate and some sheets of greaseproof paper should do the job.
Sift the flour into the mixing bowl. Hold the sieve high as you do this to let the flour get an airing.
Make a well in the centre of the flour and break the 2 eggs into it. Whisk the eggs and flour together adding the milk /water mixture gradually as you do so.
Whisk until all lumps are well blended and use the spatula to scrape down the edges of the bowl ensuring all bits of flour are encorporated into the batter. Whisk some more until the mixture is completely smooth.
Now melt the butter in the pan and spoon 2 tbspn of it into the batter mixture, whisking it well again.
Pour the rest of the melted butter into the small bowl as this will then be used to lubricate the pan as you make each pancake.
Next get the frying pan really hot and then turn the heat down to approx medium just before you begin. Now use the ladle (or spoon the mixture into the ladle) to scoop and pour your batter mix easily onto the pan in one go. Usually the first pancake is a ‘test one’ to judge how much batter mix to use per pancake, it also depends on your pan size. I find approx 3 1/2 tbspns of the batter into the ladle covers a 9 inch frying pan – but this can be easily judged by trial and error. No need for exact measurements.
Don’t forget to keep whisking the batter in between pancakes too!
As soon as the batter hits the hot pan, tilt it around until the base is evenly coated with the batter mixture. It should only take about 2 minutes or so to cook. Lift the edge to check for a golden colour and once this is reached it’s time to flip!
The other side will need approx 1 minute or less, then slide it out of the pan onto the plate. I like to sprinkle with caster sugar and the lemon juice straight away.
Stack the pancakes as you make them on the plate placed over the pot of simmering water and between sheets of greaseproof paper (to avoid sticking)
To serve, fold in half or into triangles or just simply rolled up.