Today’s recipe is the obligatory follow-up to Shrove Tuesday yesterday. I had actually forgotten it was pancake day until I got in from the gym starving!
- 4oz plain flour
- 1 egg
- half a pint of milk
weight the flour (sift it if you like, I never bother), add the egg and a bit of the milk. Mix very hard with a wooden spoon until you have a smooth, sticky dough-like arrangement. Then add the milk a little at a time, stirring it back to smoothness after each addition.
The batter is supposed to be better if you leave it to stand in the fridge for an hour before serving but if time isn’t available then don’t worry.
Melt some butter in a pan over a medium heat. Once its sizzling a bit, add enough batter to cover the base of the pan and wait. When it sets on top, keep waiting until its a bit brown underneath. This is especially important if you are going to toss your pancake as if you try to flip a soft pancake it will tangle. Get it turned over one way or another and let the other side brown too, tip out onto a plate and get some more butter in the pan ready for the next one.
The usual fillings are sugar and lemon juice (freshly squeezed ideally but from a bottle is almost as good) and maple syrup. Last night, in a nod to our late friend Amy who introduced me to this, we had cherry pie filling in our pancakes and they were yummy!
Not sure what else you can eat on a pancake – any suggestions?