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Pancake Recipe

Pancake Day Recipes

Pancake Day Recipes at Housewife Confidential

Half term is booooring. At least that’s the message I got yesterday. Thankfully it was delivered with a solution: make a video about making pancakes, “Just like Jamie Oliver does Mama. And he always eats the food at the end.” I can’t argue with reasoning like that so we broke out the pancakes a day early to make you a video.

Pancake Day Recipes at Housewife Confidential

We created three fillings for your enjoyment and when I say your enjoyment I really mean theirs. Is there anything better than being allowed to eat excesses of sugar as an actual main meal? I don’t think so.

Milla, Monty and Betsy really love making videos and they wonder if they should make more. If you (and your children) would like to see more silliness on video please give them a thumbs up. I’m considering giving them their own YouTube channel so it would really help me to know if people want to see more.

Pancake Recipe

500ml of Whole Milk

250g plain flour

2 eggs

  • Mix the ingredients together in a bowl until you have a smooth paint-like batter.
  • Heat a small knob of butter in a pan (a pancake pan if you have one or a frying pan if you don’t).
  • When the pan is hot and the butter starts to sizzle ladle in enough batter to cover the base of the pan.
  • Cook for a moment and when the batter begins to firm run a spatula around the edge of the pancake.
  • When the bottom of the pancake has lightly browned, flip it over and cook the other side for a minute further.
  • Serve piping hot!

Here are the three toppings we used in the video. My personal favourite is lemon and sugar which if gussied up by using cinnamon sugar.

Caramelised Bananas with ice cream and nuts

2 Bananas

1 tbsp of cinnamon sugar (caster sugar with a sprinkling of cinnamon mixed in)

1 big knob of butter (or olive oil for vegan / dairy free)

A scoop of vanilla ice cream

Toasted chopped hazelnuts

  • Slice the bananas.
  • Sprinkle the sugar over the bananas and roll them around until they are coated.
  • Heat a frying pan over a medium heat and add the butter.
  • Pour in the bananas and stir as they sizzle in the butter.
  • When they are a caramel brown turn them over and cook the other side being careful not to burn the sugar.
  • Allow them to cool for a minute or two (especially if serving to children) and then spread on your pancake with the ice cream and nuts.

Chocolate Spread and Raspberries

Hazelnut & chocolate spread

A punnet of raspberries

  • Slather the pancake in chocolate spread.
  • Scatter raspberries over the top.
  • Roll the pancake and congratulate yourself on being a delicious genius.

Lemon and Cinnamon Sugar

Cinnamon sugar (caster sugar with a sprinkling of cinnamon mixed in)

Fresh lemons

  • Sprinkle the cinnamon sugar over the pancake.
  • Squeeze lemon onto the sugar and roll your pancake up.

Pancake Day Recipes at Housewife Confidential

Flipping Good Pancakes

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.

 

Pancake Recipe

250ml (half a pint) milk

1 egg

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.