Pancakes
| Published: 24th January 2008 20:13 |
Traditionally made on Shrove Tuesday to use up all of the goodies before the period of abstinence, Lent. Perfect served with lemon and sugar.
Preparation time: 10 minutes
Cooking time: 10 minutes
Makes: 12-14 pancakes
Ingredients
For the pancake:
110g Plain flour
pinch of salt
2 Eggs
200ml Milk mixed with 75ml water
25g Butter
A little vegetable oil for frying
To serve:
Caster sugar
Lemon juice
Lemon wedges
Method
1. Sift the flour and salt into a large mixing bowl with a sieve. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs with a fork until all of the flour is well mixed in.
2. Gradually whisk in the milk and water mixture, when all the liquid has been added, whisk until the batter is smooth and slightly runny.
3. Now melt the butter in a pan. Add the melted butter into the batter and whisk in.
4. Using a piece of kitchen paper dipped in vegetable oil lightly grease the pan, you will need to do this before you make each pancake. Place the frying pan over a medium heat until really hot, put a ladleful of batter into the pan tipping 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 until golden. Flip the pancake over, the other side will only need a few seconds.
5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar.
For a great savoury pancake dish, spread the cooked pancakes generously with wilted spinach and ricotta cheese, roll up and pack into an oven proof dish, cover with béchamel sauce seasoned with nutmeg and grated cheese then bake until the cheese is golden and bubbling.
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