We may be a family of atheists but we love a pancake. So much so that we don’t just reserve them for Shrove Tuesday but enjoy them regularly either as sweet or savoury suppers (you can see us cooking Savoury Brittany Pancakes in this video).
There are many ways to make pancakes more exciting. Rigging up a camera and timer to catch an average looking flip picture is just one of them. Something the children like is when I put all the fillings out in bowls or muffin pans so they can concoct their own combinations. For me there is nothing more sublime than simple lemon and sugar.
I use a classic recipe and most often make a double batch. Recently I acquired a pancake pan about 8.5 inches in diameter which is actually well worth having. The shallow sides make flipping very easy.
250ml (half a pint) milk
100g (4oz) plain flour
Makes around 6 – 8 depending on pan size, thickness of pancakes etc
- Whisk the eggs into the milk making sure to incorporate lots of air.
- Sieve the flour into the batter and whisk together.
- Leave the mixture to stand for around half an hour or more.
- Heat the pan over a medium heat, when it is hot brush with oil to grease the surface.
- Ladle in enough batter to thinly cover the bottom of the pan and swirl to spread it out.
- Shake the pan back and forth to loosen the pancake from the bottom or you can run a flexible spatula around the edges.
- It should only take a minute or two for the bottom to cook, have a peek and when it is ready give it a shake and then flip that baby!
- The second side should take little more than a minute then it will be ready to slide onto a plate, cover with sugar and lemon and roll up.