A story of the world best tosser.
Hello everyone, Happy Shrove Tuesday. Whether you are religious or not who can ignore this tasty treat. Why do we just do this once a year eh?
I don't like anything too fancy, traditional pancakes are always the best I think.
This tradition is as old as the day is long, it was making use of eggs and fat before people would commence into Lenten fast, a religious tradition which takes us into Easter. I myself am not religious and neither are my family but hey why should we miss out on this scrummy occasion.
I love my Pancake thin and crispy with a sprinkling of sugar and a dash of lemon, alternately you can swap that for maple syrup, perfect!
So this is the easy fool proof recipe I use every year, I am not one for measuring this one out as I know it like the back of my hand but for any batter novices out there this is just for you.
110g/4oz plain flour, sifted
- pinch of salt
- 2 eggs
- 200ml/7fl oz milk mixed with 75ml/3fl oz water
- 50g/2oz butterTo Serve.SugarLemon JuiceLemon WedgesorMaple Syrup
- Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
- Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
- Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
- Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
- To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
Even our lovely Kate had a good go at tossing this year :)
Have a go, just make sure you don't get it stuck to the ceiling!
Have fun & enjoy folks!
Laurie Rose x
p.s I realise it is no longer Pancake Day, this was meant to have been posted this morning, but I set it for the wrong time, oooppps, better late than never, eh?