Everyone’s favourite Tuesday. Pancake day is the one time a year that we remember that combining a few store cupboard staples make a really tasty and easy to prepare dish. It is also conveniently placed the day before lent starts so you can eat as much fried batter as possible – guilt free – before you give up something unhealthy!
Filled with something sweet, pancakes are usually eaten at breakfast but can just as easily be for lunch or dinner with a savoury filling such as mushrooms and spinach with a poached egg.
I made these pancakes over the weekend in preparation for this post and my wife and son loved them. We had them for breakfast together with fillings of strawberries with Golden Syrup and Nutella and they went from cupboard to table in around 10 minutes.
Ingredients
125g Plain Flour
320ml Milk
2 Eggs
Pinch Salt
Knob of Butter (for cooking)
Fillings
Nutella
Strawberries and Golden Syrup
Method
You will need a large mixing bowl and whisk to make the batter and a ladle, spatula and frying pan to cook the pancakes.
1.Add the flour to the bowl with the salt and crack the eggs into the middle.
2. Start whisking the eggs into the flour while gradually adding half of the milk to loosen the batter up. Keep whisking until all the lumps are gone and you have a smooth batter.
3. Gradually add in the remaining milk until the batter is the consistency of slightly thick single cream.
4. Heat your frying pan up over a medium to high heat and melt a knob of butter to stop the pancakes from sticking.
5. Ladle some of you batter into the pan and tilt the pan so that the batter covers the bottom (or it is you desired size).
6. If your pan is the correct heat it should cook on one side in about 60-90 seconds. Use a spatula to pull the edges away from the pan and keep checking the underside to see if it is cooked to your liking.
7. If you are feeling confident then grab the pan handle tilt is slightly forward and flip your pancake over to cook the other side. If not then get your spatula under it and in one quick motion flip it over.
8. After another 60-90 seconds your pancake should be ready to plate up and add your favourite fillings.
9. If you are making a batch then keep any cooked pancakes on a plate and keep them in the oven on a low heat until you are ready to eat them.
Top tip:
When flipping make sure the pancake is free to move by jiggling the pan. Tilt the far edge of the pan downwards and get the pancake as close the edge as possible. Then push the pan away from you and flick it up at the same time using your wrist. This should send the pancake flying in a spinning motion. Then you just wait for it to come back down safely into the pan!