How do you make pancakes?
- Thread starter Kerplunk
- Start date
Your guiding light is Google.
What we playing? Catchphrase?
just go down the supermarket and buy either:
a. ready mixed pancake batter so you just chuck it in a pan and make them
or
b. Aunt Bessies premade pancakes and chuck them in the microwave
not the same as the making them from scratch but a hell of a lot easier and you won't end up getting flour all over the gaf !!!!
a. ready mixed pancake batter so you just chuck it in a pan and make them
or
b. Aunt Bessies premade pancakes and chuck them in the microwave
not the same as the making them from scratch but a hell of a lot easier and you won't end up getting flour all over the gaf !!!!
It's good, but it's not the one.
Man of Honour
- Joined
- 17 Oct 2002
- Posts
- 9,712
- Location
- Retired Don
Pancakes are SO EASY to make, how can anyone not know!!!!
The recipe I use:
140g/5oz plain four
pinch of salt
1 free range egg
300ml/ half pint milk water mix (I just use skimmed milk)
30g/1oz butter, melted
groundnut oil or clarified butter for frying.
Put the flour and salt in a bowl. Beak in the egg and add a little of the milk mix. Beat to a smooth paste, then pour in the rest of the milk and water mix and the melted butter. Beat well to make a smooth, creamy batter. Allow to rest for half an hour or so.
Heat pan (~9 inch) and brush with your oil/butter. And the rest is obvious. I like mine nice and thin.
Serve with lemon and sugar, golden syrup, or cherries in syrup from a jar.
140g/5oz plain four
pinch of salt
1 free range egg
300ml/ half pint milk water mix (I just use skimmed milk)
30g/1oz butter, melted
groundnut oil or clarified butter for frying.
Put the flour and salt in a bowl. Beak in the egg and add a little of the milk mix. Beat to a smooth paste, then pour in the rest of the milk and water mix and the melted butter. Beat well to make a smooth, creamy batter. Allow to rest for half an hour or so.
Heat pan (~9 inch) and brush with your oil/butter. And the rest is obvious. I like mine nice and thin.
Serve with lemon and sugar, golden syrup, or cherries in syrup from a jar.
Last edited:
1 Egg + 4oz Plain Flour + 1/2 Pint Milk
Bung it all in a bowl, whisk it until your arm feels like it will explode.
Heat small ammount of oil in a frying pan.
Pour in some batter.
Give it 30secs, flip it over.
Ta Da, you has pancake.
Bung it all in a bowl, whisk it until your arm feels like it will explode.
Heat small ammount of oil in a frying pan.
Pour in some batter.
Give it 30secs, flip it over.
Ta Da, you has pancake.
Last edited:
Soldato
- Joined
- 12 May 2007
- Posts
- 3,896
- Location
- Bristol
Canadian/American style
# 1 1/2 cups all-purpose flour
# 2 tablespoons sugar
# 2 teaspoons baking powder
# 1/2 teaspoon baking soda
# 1/2 teaspoon salt
# 1 1/4-1 1/2 cups milk
# 1 egg
# 1 teaspoon vanilla
# 2 tablespoons vegetable oil
- Mix dry ingredients,
- Add milk while stirring (be careful to not add too much milk. You may use more or less depending on what you like)
- Add the egg, vanilla and oil. Whisk until well mixed.
- Pour batter onto a med-hot pan (droplets of water should 'bounce' a couple times before evaporating)
- Once it starts to bubble on top, flip. Cook until golden brown.
- Serve.
# 1 1/2 cups all-purpose flour
# 2 tablespoons sugar
# 2 teaspoons baking powder
# 1/2 teaspoon baking soda
# 1/2 teaspoon salt
# 1 1/4-1 1/2 cups milk
# 1 egg
# 1 teaspoon vanilla
# 2 tablespoons vegetable oil
- Mix dry ingredients,
- Add milk while stirring (be careful to not add too much milk. You may use more or less depending on what you like)
- Add the egg, vanilla and oil. Whisk until well mixed.
- Pour batter onto a med-hot pan (droplets of water should 'bounce' a couple times before evaporating)
- Once it starts to bubble on top, flip. Cook until golden brown.
- Serve.
