Since it is Shrove Tuesday it is time to feast before lent, use up all those eggs, dairy and sweet stuff and begin the 40 days lent leading up to Easter – is traditionally a time of fasting. Now of course with supermarkets and the ease of access to food lent is a time of testing all the various Easter Eggs before Easter.
What you will need
- Mixing bowl
- Whisk / Fork
- Small Frying pan
- 100g plain flour
- 2 large eggs
- 300ml full cream milk
- 1 tbsp sunflower oil or vegetable, plus extra for frying
- pinch salt
1. Mixing in the flour: Put the flour and a pinch of salt into a large mixing bowl, make a small depression in the centre so it looks like a small flour volcano. Crack the eggs into the middle, then pour in about 50ml of the milk and 1 tbsp oil. Start mixing, using either a fork or a whisk 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 dash more milk if it is too stiff to beat.
2. Finishing the batter: Add a good 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, leave to stand in a cool place for 30 odd minutes, you do not need to do this, however I find it makes better pancakes (or even yorkshire puddings)
Tip : If you do not have a ladle then put it in a measuring jug and pour from that. If you do not have a measuring jug then you can use a mug.
3. Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some pancake mix 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, undisturbed, for around 25-30 secs. 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 secs and will be ready to turn.
4. Flipping pancakes: 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 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.