Pancakes

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pancakes

Traditionally pancakes are served on Shrove Tuesday to use up all flour, eggs and sugar before the fasting. Experiment with fillings, although the traditional lemon and sugar is still popular.

Serves: 4

Total time: 60 minutes

Ingredients

  • 150g plain flour (sieved)
  • 2 eggs (beaten)
  • 400 mls milk (approx)
  • 1 fry oil 1% spray
  • 2 lemons
  • 25g granulated sugar

Method

1. Place flour into a large bowl. Make a well in the centre.

2. Add the beaten egg and half the milk. Beat with a (balloon) whisk until smooth.

3. Continue to add the milk until the mixture is slightly less dense than pouring cream.

4. Place the batter in the fridge for 30 minutes.

5. Heat a shallow frying pan, spray lightly with the oil. Ladle the batter into the pan. Swirl the pancake mix to completely cover the base of the pan.

6. Place the pan back on the heat. The mixture will soon set and begin to form bubbles. Use a spatula to loosen the pancake from the pan. The pancake will only loosen if it is cooked underneath.

7. Lift the pancake to check the colour underneath of the pancake, if it’s golden brown, flip over to brown the (top of the) pancake

8. Slip onto a plate, wrap in foil to keep warm. Continue to make pancakes with the rest of the batter.

9. To serve: Traditional filling – lemon juice and a shaking of sugar.

10. Roll up the pancakes, serve immediately