My daughter LOVES pancakes. She really loves them. I think, given half a chance, she would eat pancakes for breakfast, lunch and dinner every day! Thin, crepe like ones, fluffy thick American style ones, savoury ones, sweet ones, she’s not fussy. Yesterday, I got a request for “thin rolling up ones that I can have for pudding and then for breakfast in the morning”. So after school, we quickly whipped up a batch of batter then let it rest in the kitchen whilst we watched a storm rolling in (there seem to be a lot of those this week!).
The thing about pancakes is they are so easy to make. Yes, the fluffy sort take a bit more effort but the thin ones only have 3 ingredients and anyone can make them. Here’s the recipe we use – thanks to my old and faithful Good Housekeeping cookery book.
Pancake recipe (makes about 20 dinner plate sized pancakes):
- 8oz (250g) plain flour
- 2 medium eggs
- 1 pint (600ml) milk
You will also need a little bit of oil, a frying pan (preferably non-stick), a mixing bowl, a sieve, a whisk and a spatula/palette knife or fish slice. I do have a special crepe pan but only because they were selling them for £2.50 in BHS on Shrove Tuesday!
Making the pancake batter:
- Sift the flour into the mixing bowl.
- Make a well in the centre of the flour and crack in the two eggs.
- Whisk the eggs, bringing in a bit of the flour aswell. It will look like it’s all gone wrong but don’t panic!
- Add in a little bit of the milk and mix in a bit more of the flour.
- Keep gradually adding the milk and bringing in the flour. Your mixture will eventually get looser and, by the time you have whisked in all the milk, you will have a runny batter. Don’t worry about any little lumps, they really don’t matter and won’t make any difference to your pancakes.
That’s it, your pancake batter is ready! I would recommend you leave it to stand for 20 minutes but you can use it straight away if you want. I also tend to transfer the batter to a jug as this makes it much easier when it comes to frying the pancakes.
To cook the pancakes:
- Heat a few drops of oil in your frying pan on a medium/high heat.
- Pour in enough batter to coat the bottom of the frying pan.
- Cook the pancake on one side for a minute or so until golden brown. Then, using a palette knife or fish slice, turn it over. Or flip it if you’re feeling brave!
- Cook on the second side for another minute or so.
- Transfer to a plate and keep warm while you cook the rest of the pancakes. Soon you will have a pile of yummy pancakes.
Now, in our house, we tend not to favour a perfectly round pancake. It’s just not our style! Instead we make crazy shapes and let the batter go where it likes. Then we challenge each other to work out what the pancake resembles – a bit like cloud watching!
Apparently this one was “an alien”! That is what most of the ones which don’t really look like anything become!
How you serve them is entirely up to you. Shown below are two of our daughter’s favourites – strawberry with fruit sauce and blueberry with lemon and sugar. They really are yummy! Other combinations we like are chocolate spread with raspberries, ham, cheese and tomato, streaky bacon with maple syrup and simple lemon and sugar. The sky’s the limit so experiment and see what you like best.
Cover any left over pancakes with clingfilm and store in the fridge. You can heat them up with a quick blast in the microwave. True to form, we had pancakes for breakfast this morning and pudding tonight!
Next time – a tutorial on chocolate chip cookies. See you soon!