So in a few days it’s PANCAKE DAY! Definitely one of my favourite days of the year. Even though I have pancakes whenever I want, I do love that there’s a day dedicated to them. My mum has been making pancakes since forever so I’ve loved pancakes for as long as I can remember. I hadn’t realised though, before coming to university that so many people struggle to make pancakes, especially from scratch. Everyone I know basically uses the mix which I’ve tried and can honestly say I prefer making them from scratch but each to their own. My mum has always made it from scratch so that’s how I’ve learnt to do it. Ingredients for pancakes are super cheap and are basically cupboard essentials so you won’t be breaking the bank making these. This recipe contains lots of helpful tips for a fuss-free pancake day but like with everything, practice makes perfect!
Here is the recipe:
Makes 8-10 small pancakes
For the pancake mixture:
- 110g/4oz plain flour, sifted
- Pinch of salt
- 2 eggs
- 200ml/7fl oz milk mixed with 75ml/3fl oz water
- 3tbsp caster sugar (optional)
- 50g/2oz butter
- 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
- 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. (At this stage you can choose to add sugar to the mixture or not. If you’re having toppings that are very sweet then the sugar is not recommended, unless you’ve tried it and prefer it like that)
- 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.
- 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 or into a measuring jug 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.
- 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.
- For toppings, this stage is entirely up to you. There are way too many topping options to cater to everyone’s needs in one recipe but I’m sure you know what you like on your pancakes!
For me, my favourite topping has to be lemon and caster sugar (my second favourite being maple syrup)!
Recipe adapted from: http://www.bbc.co.uk/food/recipes/basicpancakeswithsuga_66226
Enjoy pancake day (I know I will)!