Pancake day is arguably one of the best days of the year. The ability to eat as many pancakes as you can without the fear of being judged as greedy is an opportunity I will never dismiss. Surprisingly, with my love for pancakes – pancake day has never really been a tradition in my family home. Whether it’s because of the everyday busyness that each day holds or just down to the fact that I may be the only one in the family who is ‘obsessed’ with pancakes? I’m not too sure. Nevertheless, for the past two pancake days, I have either cooked pancakes with friends or with Jake. This year will be no different! As I no longer live at home, I’ll be spending this pancake day in Manchester. Ultimately you’ll find me consuming as many pancakes as humanly possible in my accommodation kitchen, with my friends and a wide variety of toppings. When it comes to the making of pancakes there are a variety of ways you can approach it. Depending on the type of pancakes that you want to create, you can adjust the recipe to your desire. This year I believe the overall vote is for crêpes, thin pancakes that will be cooked by my wonderful friends Lottie and Georgia. (I am AWFUL, at frying pancakes.)
How do you like your pancakes? Thick and Fluffy or Thin and Light?
WHAT YOU’LL NEED
– 100g plain flour
– 2 eggs
– 300ml semi-skimmed milk
SIMPLE 10 STEP PROCESS
1. Put 100g plain flour into a large mixing bowl.
2. Crack 2 eggs into the middle.
3. Pour in about 50ml from the 300ml of semi-skimmed milk and mix it all together.
4. Once all the flour is incorporated, beat until you have a smooth, thick paste. (Add a little more milk if necessary)
5. Add some extra milk and whisk to loosen the thick mixture. While still whisking, pour in the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
6. Heat the frying pan over a moderate heat, then coat the pan with butter or oil to prevent the pancakes from sticking.
7. Pour some pancake mix into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
8. Leave to cook for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
9. Hold the handle steadily, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a plate.
10. Continue with the rest of the pancake mix.
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