Ready, Steady & lets Flip
Today is Shrove Tuesday or as it’s more commonly known Pancake Day. It always falls 47 days before Easter, so is moves between February 3rd and March 9th. It signifies the start of lent and the start of 40 days of fasting.
So make sure you have plenty of eggs, sugar and flour. As well as lemons, chocolate spread and anything else you may need for fillings. And lets get flipping!
- 110g/4oz plain flour, sifted
- pinch of salt
- 2 eggs
- 200ml/7fl oz milk mixed with 75ml/3fl oz water
- 50g/2oz butter
Sift the flour and salt into a large mixing bowl with a sieve high above the bowl, so plenty of air gets in.
Make a well in the centre of the flour and break the eggs in (careful of shell). Then begin whisking the eggs into the flour, using a fork or whisk – dependant on what you have.
Gradually add small amounts of the milk and water mixture, whilst still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, make sure all the flour has been incorporated 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 in the pan to stop it sticking, using a wodge of kitchen paper to smear it round before you make each pancake.
Now get the pan to a medium heat and add around 2 tbsp of batter into the pan – dependant on the size of pan you are using. It’s also handy 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.
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.
You can really have as much fun as you like with pancakes. Including add fruit or chocolate drops into the batter as well as toppings, both savoury or sweet. How about chocolate spread and banana? Mixed fresh berries? Or maple syrup and bacon? There really is so much to choose from.
We would love to see any photos of you enjoying your pancakes, your chosen topping or the mess you have made in the kitchen.
Happy Pancake Day!