Pancake Day or Shrove Tuesday is a good day to make sure that you enlist the families help with supper.
Go for a light first course – maybe a jacket potato with cheese and salad or perhaps a bowl of soup – and then have fun with the kids making, cooking and if you are brave tossing the pancakes.
The following recipe makes about ten pancakes and delicious with all manner of fillings including hazelnut spread and ice cream, castor sugar and lemon, butter and sugar, or maple syrup and ice cream.
On a personal level – pancake making is something that takes practice – so if you are one of those people who only makes pancakes on Shrove Tuesday – expect the pancakes to get better as you go along. With maybe the first one being donated to the dog!
110g plain flour
2 large eggs
1. Sift the flour and salt into a large mixing bowl. Make a well in the centre, break the eggs into it and whisk everything together.
2. Combine the milk and water in a jug then gradually add to the batter while whisking continuously. Once all the liquid has been added, continue to whisk until the batter is smooth and creamy.
3. Melt the butter and whisk 2 tbsp into the batter. Use the rest of the butter to grease the pan as you cook.
4. Brush a 20cm frying pan with melted butter and heat until it is really hot, reduce the heat to medium and ladle about 3 tbsp of batter into the pan then immediately swirl around so the base is evenly covered. If you have not got a 20cm frying pan use the smallest non stick pan you have. Make sure you measure the pan you are using so you know what size it is as this will help you to make sure you use the right amount of batter mixture.
5. Cook for about 30 seconds or until the underside begins to turn golden, and bubble up slightly, flip or toss the pancake if you are brave and briefly cook the other side. The biggest mistake you can make when cooking the pancakes is turn them too early as they likely to fall apart.
Obviously you don’t want them charred – but try to make sure they are properly cooked before flipping them.
6. To keep pancakes warm whilst you cook the remaining batter, stack them between leaves of greaseproof paper on a plate set over simmering water.