Pancakes have long been a much-loved beacon of yummy breakfast/brunch & good cooking (so I thought). What I found out however, was that it really doesn’t take much to pull a couple together. And what better time to find this out than for Shrove Tuesday aka Pancake Day!
Everybody likes their pancakes differently – thin & large, thick & large, thin & small etc – you name it. I like it small & thick, but the great thing about making your pancakes is being able to make them however you want them to be.
Makes around 7-8 small & thick pancakes
135g plain flour
1 tsp baking powder
1/2 tsp salt
2tbsp caster sugar
2 tbsp melted butter (and extra for cooking)
1. Place flour, baking powder, salt & sugar into a bowl. (If you’re feeling diligent, sift the flour but I didn’t shhh…)
2. In another bowl, whisk together the milk and egg, then the butter. There’s no need for a mixer or anything fancy – in fact, a fork alone will do.
3. Pour the milk and egg mixture into the flour mixture and beat it until you have a smooth batter. Make sure you beat out all the lumps of flour etc. It doesn’t have to be terribly smooth but it should not be too lumpy either. Let the batter stand for a few minutes.
4. Heat a non-stick frying pan over medium heat and add a knob of butter. When the butter has melted, ladle batter onto it (the amount you ladle depends on whether you like your pancakes small or large, thick or thin). If your pan is large enough, you may cook two or three pancakes simultaneously.
5. Wait until the top of the pancake begins to bubble, then flip it over and cook until both sides are brown. What I’ve found is that unfortunately my pancakes don’t turn that nice regular golden-brown restaurant-made pancakes are. However, that has no bearing on the taste, trust me.
6. Keep your pancakes warm in the oven on low heat, or switch off your oven & keep it closed to retain the heat.
7. Once you’ve used up your batter, the pancakes are ready to serve!
Recipe adapted from: BBC
Toppings: Whatever the hell you feel like putting. I find that butter & acacia honey go really well. Nutella never hurts, & neither do sprinklings of chocolate chips. I like my pancakes stacked up, each with various spreads, topped off with berries. Top berry tip: microwave for 10-20 seconds to get it soft & juicy – almost like a compote but not quite.
Hope you’ve stocked up on ingredients for tomorrow & happy pancake day!