Hooray for Pancake Tuesday. It brings back memorys of my Mum, standing over the stove, with several pans on the go trying to keep up with a constant supply, of delicious hot pancakes for me and my siblings. Every year I have my own pancake session, wherever I happen to be when it falls. I hope to be able to instill that same feeling of nostalgia in my children on Shrove Tuesday for years to come!
Ingredients:
220g plain flour
pinch salt
3 eggs
100ml water
300ml milk
20g sugar
40g melted butter
vegetable oil for frying (I prefeer veg oil for my pancakes because it makes them a bit crispy!)
To serve:
Lemon juice
Butter
Sugar
Method:
Combine water and milk. Sift flour and salt into a large bowl. Add the eggs and mix with a whisk, while slowly adding the milk and water mixture. Add the sugar and melted butter and mix to a light smooth batter, the consistency of cream.
Heat oil in a large frying pan until just smoking. Add a ladle of batter turning the pan to coat the entire bottom. Fry until golden in colour then turn (or flip if your feeling brave enough!) and continue cooking until the bottom is speckled with golden brown spots. Serve (if your in the Whittaker household), with a knob of butter, a squeeze of lemon juice and a sprinkle of sugar. Happy Shrove Tuesday! ;o)
Dot they look yummy. Also agree you should become a food photographer. I must say I like to leave out the sugar though, then you can go sweet or savoury!
ReplyDeleteThanks, Marty? There's not a huge amount of sugar in ratio to the flour, so I used them for both and they worked well. Suppose it's like using sugar in brown bread! Thanks for the comment! x
DeleteThere's great light in you photo...as to the pancakes they look great.
ReplyDeleteI do them a lot too as they're one of the things the kids love. I use wholemeal flour and bubbly water (a french visitor said only champagne is suitable) with less milk. I make a dough with the eggs, milk and the dry ingredients and then soak the dough and break it up with the whisk in the bubbly water (my dad thought this was utter nonsense).
I agree with you on the sugar and salt, they taste just as good savory or sweet.
You for forgot to the eggs in your Ingredients list :-)
PB
Oooops, was really rushing when I was posting that last one with a little monkey being naughty, just to get my attention. Really hope nobody tried to make them without the eggs! I had thought about the fizzy water. Do you add it after the milk and butter? Will have to try it next time. Thanks for the message! x
DeleteDorothy,
ReplyDeleteThese are now our 'standard', everyone loves them and feel they're really special with the Perrier! Going to try with champagne sometime.....
Christine
How posh, sounds delicious though. You'll have to let me know how they turn out! x
Delete