I love pancakes, both eathing and making them, so I love Shrove Tuesday. The whole ritual of making the batter and then cooking them one at a time is so exciting.
I have happy memories of Mummy standing over a hot frying pan cooking pancake after pancake. We would start with round ones and then she would get inventive and make pancakes in the shape of letters and numbers. It was great fun.
Today I was the one one with the hot frying pan ... four children devoured 12 pancakes and have gone to bed very full.
With the children in bed I have to work out what I am giving up for Lent tomorrow ... In my world of plenty I think it is good to have a few weeks of the year when I give something up.
While I contemplate Lent I will leave you with my pancake recipe ...
PANCAKES - Makes 6
Ingredients
150g Plain Flour, 2 Eggs, 300 ml Full fat milk, Orange, Caster sugar, Olive oil, Nutella (optional)
- In a mixing bowl mix the flour, salt and 1 teaspoon of sugar
- In a jug beat the eggs and milk together
- Pour the milk into the flour and mix well. Transfer the mixture back to the jug and store in the fridge for half an hour ... or as long as the children will cope with!
- When you are ready to cook add the rind and juice from half the orange into the mixture
- Put a frying pan on a medium heat, pour in some oil and spread it round the pan with a piece of kitchen towel (this removes excess oil from the pan)
- When the pan is really hot put a sixth of the mixture into the pan, tilt the pan quickly from side to side so the batter thins out, cook for about 1 minute till most of the mixture has changed from the batter colour to a slightly darker shade. Once the pancake is almost all a shade darker flip and cook for about another minute till golden. I normally sprinkle sugar on the pancake just after I flip it so it can melt slightly
- Transfer pancake to a plate and drizzle with the left over orange and more sugar if you have a sweet tooth ... or spread with Nutella
Cooking notes
Don’t be put off if the first pancake does not look very good and falls apart a bit ... they get better as you go on.
You leave the batter to rest to allow the gluten in the flour to relax, this makes the pancakes tender. If you don’t allow the batter to relax the pancakes will be slightly tough and rubbery.
Adapting
If you are not keen on these toppings put what ever you fancy on them. Here are some suggestions: maple syrup, blueberries, strawberries, wipped cream and bananas, toffee sauce ...
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