Yesterday was Shrove Tuesday (otherwise known as Pancake Day) so of course it would be rude not to make pancakes, even if you are on WeightWatchers. I starved and saved my points all day for the occasion and managed a respectable four pancakes. The kids as usual were not remotely interested in pancakes, only the ice cream, sprinkles and strawberry sauce on offer. Heathens!
There are many good recipes for pancakes out there, a lot of them differing slightly but I think this one from Delia Smith is a goody but first lets get one thing straight. Pancakes should be served sweet. Sweet, sweet, sweet. Never ever savoury. Got it?
PancakesThere are many good recipes for pancakes out there, a lot of them differing slightly but I think this one from Delia Smith is a goody but first lets get one thing straight. Pancakes should be served sweet. Sweet, sweet, sweet. Never ever savoury. Got it?
Ingredients
100g plain flour, sifted
Pinch of salt
2 eggs
200ml milk mixed with 75ml water
50g butter
Method
Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs 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. When all the liquid has been added, use a rubber spatula to scrape any 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.
Next gradually add small quantities of the milk and water mixture, still whisking. When all the liquid has been added, use a rubber spatula to scrape any 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.
Melt the 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 kitchen paper to smear it round before you make each pancake.
Get the pan really hot, turn the heat down to medium and do a test pancake to see if you're using the correct amount of batter. 2 tbsp is about right for an 18cm/7in pan. 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. 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.
Get the pan really hot, turn the heat down to medium and do a test pancake to see if you're using the correct amount of batter. 2 tbsp is about right for an 18cm/7in pan. 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. 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.
The first pancake out of the pan is normally rubbish. It's a universal truth, but never fear, keep calm and carry on. I like my pancakes really thin and golden brown. I'm not keen on them when they are thicker and stodgier - unless of course I am having American-style pancakes and therefore stodge is a given. I'm also a bit of a purist when it comes to pancakes - I am a spoonful of sugar and splash of Jif Lemon type of gal. Mr M on the other hand likes to cover his in jam. Jam? I ask you. Honestly.
I really do love pancakes, which leaves me asking the question - why on earth do I only cook these once a year?!
Did you have pancakes? What are your favourite fillings?
I really do love pancakes, which leaves me asking the question - why on earth do I only cook these once a year?!
Did you have pancakes? What are your favourite fillings?
love & kisses
Mrs M x
I had three pancakes - two with sugar and lemon and one with sliced banana and Nutella - nom nom!
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