Who doesn’t love pancake day! This can also be a family evening activity
Why not set out a food station so that everyone can chose their own toppings, have a pancake flip competition or even use cookie cutter shapes (make sure they are metal as plastic will burn in the pan)
What’s your favourite? I’m a basic lemon and sugar ha ha
Golden syrup, mixed berries, chocolate and cream. Banana takes the top spot as the UK’s favourite topping
So, do you make a thin crepe style pancake or go for a fluffy American style?
All supermarkets do sell premade pancake mix but if you are feeling inspired to make your own, here’s two recipes for you –
· 100g plain flour
· 2 eggs
· 300ml semi-skimmed milk
· 1 tbsp sunflower oil or vegetable, plus extra for frying
· pinch salt
· Put 100g plain flour and a pinch of salt into a large mixing bowl.
· Make a well in the centre and crack 2 eggs into the middle.
· Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
· Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
· Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
· Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
· Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
· Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
· Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
· 135g/4¾oz plain flour
· 1 tsp baking powder
· ½ tsp salt
· 2 tbsp caster sugar
· 130ml/4½fl oz milk
· 1 large egg, lightly beaten
· 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
· Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
· Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
· Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick, but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown, and the pancake has risen to about 1cm/½in thick.
· Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
· Serve with lashings of real maple syrup and extra butter, if you like.
If you love fruit on your pancake, why not mix in the batter and cook rather than placing on the top afterwards. You could even do this with chocolate chips – YUM
Please share pictures of your pancakes and I will feature them on my website