Hooray, it’s nearly pancake day!
I think pancakes made from a packet mix batter taste fine, but it’s just as quick to make your pancakes from scratch.
And it’s usually cheaper too, especially if you already have the ingredients in your store cupboard.
Pancakes
Ingredients:
4oz plain flour
1 egg
1/2 pint milk
Pinch of salt
Sunflower oil
Put the milk, egg, flour and salt in a blender or food processor and mix well. Or, if you don’t have a processor, put the flour and salt in a large bowl, make a well in the centre and add the egg. Then whisk the egg, bringing in the flour mixture a little at a time, gradually pouring in the milk as it gets thick. I find adding a teaspoon of oil to the mix before leaving it to rest for half an hour in the fridge really helps prevent sticking.
Heat a little oil in a large non-stick frying pan, wait until it’s smoking hot and then pour in a ladle full of mixture, tipping the pan in a circular motion to coat the surface evenly. When the edges start to curl and the runny mixture has just set, flip it with a spatula (or do it freehand, if you’re feeling brave). The pancake is cooked when you can shake the pan and see the pancake move freely. I use kitchen roll to wipe the pan clean and then add a little more oil between pancakes.
Serve your pancakes the classic way with freshly squeezed lemon juice and sugar. Or, if you’re feeling really indulgent, try my favourite recipe – fill them with fresh pineapple chunks or sliced strawberries, drizzle with hot chocolate fudge sauce and serve with clotted cream vanilla ice cream or whipped cream… mmm!
Quick Hot Chocolate Fudge Sauce
Ingredients:
1oz butter
3oz soft brown sugar
1 level tablespoon of cocoa powder – sifted
1 level tablespoon of cold milk
Put the butter in a large pyrex jug and heat in the microwave on high power for 1 minute. Stir in all the other ingredients and heat on high power for 2 minutes. Stir well and serve.
