Tuesday, 16 February 2010


It’s Shrove Tuesday so I thought you might like a pancake recipe. This quantity of ingredients make about 8 pancakes.


4 oz plain flour
2 large eggs
7 fl oz milk
3 fl oz water
2 tbsps melted butter
Pinch of salt
A spot of butter for the pan.

Add the water to the milk.
Sieve the flour and salt into a mixing bowl. Make a well in the middle and break in the eggs.
Begin to whisk the eggs –lightly with a whisk or fork, gradually incorporating the flour from the edges.
Gradually pour in the milk and water while continuing to stir and whisk the flour. When all the liquid has been added run a fork around the edges to ensure all the flour has been absorbed.
Whisk thoroughly until the mixture is smooth and creamy.
Add the two tablespoons of melted butter and stir it in.

Melt a teaspoon of butter in a frying pan and pour out the excess onto a saucer. Make sure the pan is quite hot and pour in a small cupful of the pancake mixture. It should be enough to cover the bottom of the pan but not to flood it. Cook for thirty seconds or so and then lift the edges. I rarely bother tossing the first pancake since it often seems to stick. I just turn it over.

Slide the pancakes onto a warm plate, cover with foil and keep in an open oven (or put on a pan of boiling water) until you’ve done all you need.

Once the second pancake is in the pan the amount of melted butter has been reduced to just the right amount for cooking the pancakes without them sticking so these can be tossed.

Serve with sugar and lemon juice or ice cream and maple syrup.

1 comment:

  1. We had butternut squash pancakes followed (2 hours later!) by apple and blackberry pancakes. All courtesy of Ian and now we're both stuffed!


Comments are always welcome.