How To make Easy and Delicious Pancakes
History of Pancake Day
Pancakes are easy and delicious to make and fun to eat not just on Pancake Day, which is also known as Shrove Tuesday, or Mardi Gras, but throughout the year. Pancake Day is the Tuesday in February or March directly preceding Ash Wednesday, the first day of Lent. It is also known as Shrove Tuesday and gets its name form the day that Christians went to confession and were “shriven” (absolved) of all their sins before embarking on a Lenten fast for 40 days. In fact in days gone by, the “Pancake Bell” would be rung to call people to confession.
Easy “No Fail” Pancake Recipe
This “no fail” recipe is easy to make and you can use it to make traditional thin pancakes (the thinner the better according to my mum, who prided herself on tossing into the air the thinnest, most delicate specimens!).You can make the pancakes sweet or savoury and you use the same batter for both.
Recipe for Pancakes
120 grams plain flour
280 ml skimmed or semi skimmed milk
a pinch of salt
2 large eggs
50g butter (you may need some oil too, sunflower is good)
lemons for lemon juice
You will need a small to medium frying pan (ideally non stick)
A ladle (or a cup will do)
1. Sieve the flour into a large bowl and add the pinch of salt.
2. Make a well in the centre of the flour and break the eggs into it before beating together with an electric whisk (or normal balloon whisk if you don’t have one.). Once it has come together gradually add small amounts of the milk until it is all used up.
3. Now melt your butter in the pan. Add 2 tablespoons of the melted butter to the batter and whisk it in.
4. Place the rest of the butter into a small dish and use it to grease your frying pan (using a small piece of kitchen paper each time to grease). Some people prefer to use oil but make sure to use one like sunflower oil which hasn’t got a huge flavour if possible.
5. It’s very important to heat the pan till it’s very hot, then turn the heat down to medium before placing the batter in.
6. Fill your ladle or cup with the batter and pour into the pan. Tilt the pan to make sure it is evenly but thinly coated. Once the first side is cooked (usually a minute or so) flip it over (use a palette knife if you need) and cook the other side. The first one is usually not as good as the rest and is also a test one so that you know how much batter you will need for the size of pan.
7. Stack the pancakes on top of each other on a warmed plate. You should make around 12 to 16 pancakes with this mixture.
8. Serve the pancakes sprinkled with caster sugar and freshly squeezed lemon juice or any filling of your choice.
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