Next Tuesday (17th February) is Shrove Tuesday, or, as others know it, Pancake Day. If it were a typical Tuesday, there wouldn't be much time to make pancakes as my brother would have school and would miss out. However this year, Pancake Day falls on the Tuesday that my brother is on half-term, and I won't be needed in uni until evening, so we can take the opportunity to have pancakes for breakfast together. This is the pancake recipe that my grandma uses and showed me last year when she was teaching me how to make pancake rolls. It's not a typical American pancake recipe, but it closer to the crepe-style of pancake.
Ingredients1/4 lb plain flour
1/2 pint of milk
1 teaspoon salt
- Measure appropriate quantity of plain flour.
- Add eggs to mixing bowl. Add one teaspoon of salt and whisk, preferably with a free-standing machine.
- Measure out milk into jug.
- Gradually add flour and milk to the egg mixture and whisk. At intervals, use a spatula to remove mix from the sides of the bowl and incorporate them back into the mixture.
- Set pan on cooker at about level 3. Using a piece of spare rag, grease pan with sunflower oil. Grease pan for each new pancake.
- Add two tablespoons of batter for each pancake. Spread the batter evenly in the pan and cook on both sides.
- Serve the pancakes with sugar and lemon, or honey, or maple syrup, or any other topping of your choice.