Happy Pancake Day!!
The day best known for eggs, flour and a whole host of treacle and sugar smothered over deliciously and freshly cooked pancakes.
Now when it comes to cooking, I’m not to shabby, I say I’m not shabby I can knock up a Spaghetti Bolognaise, a Chilli and I’m not too bad at a curry.
However, last year I attempted to cooked a pancake, believe it or not I’ve never in my whole 12/13 years of cooking, cooked a pancake, what could possibly go wrong?
Well, not to put to finer point on it, my first attempt at cooking a pancake was a disaster, in fact it resembled a cross between a wet suit and a flannel, it looked awful dark brown on one side and pale white on the other – not a good start.
So this year I’ve been a bit of a cheat, I’ve bought them pre-made from Iceland and its a simple 30 – 60 second job either side, just don’t tell the kids.
If, unlike me, you can cook a pancake, I’ve got a fantastic recipe for you to try to make the perfect American style pancake.
- Plain Flour (130g)
- Baking powder (a pinch)
- Salt (a pinch)
- 2 tablespoons of fine Caster Sugar
- 130ml of Milk
- One Egg
- 2 tablespoons of butter (Clover will do)
Don’t grab your frying pan just yet instead sift the flour, baking powder, salt and sugar into a large bowl.
Once done whisk the egg, milk into a jug, whilst melting butter in a pan. Pour this into the jug along with the egg and milk. Whisk it all together.
Beat both mixtures together until you have smooth batter – keeping going until all the lumps have disappeared.
Now grab your favourite frying pan and add in a knob of butter followed by a ladle-full of batter to the pan.
Your pancake should look nice and thick.
Now wait until it starts bubbling before flipping the pancake over and doing the same on the other side. Keep doing this until the pancake is a nice golden brown colour.
The pancake should be approximately 1cm thick, you don’t need a rule.
Serve with a variety of toppings including treacle, lemon juice, blueberries and more.