I thought I would take this opportunity to share the perfect pancake recipe and different topping ideas.
Now I tend to go for the traditional lemon and sugar mix but there are many many more options such as ice cream, Nutella/chocolate spread, honey, maple syrup or even something alcoholic like Southern Comfort (if you're old enough haha!). You could even add some coco powder to your batter mix to make chocolate pancakes instead.
This recipe makes 8-10 thin pancakes but if you prefer thicker ones then probably about 5-6.
- Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. 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.
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- Add a 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 a jug, return the pan to the heat, then leave to cook, for about 30 seconds. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 seconds and will be ready to turn.
- Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 seconds before turning out onto a warm plate and serving with your choice of topping.
I hope you all had a great Pancake day and don't give up lent :)
