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- 3 May 2004
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- Kapitalist Republik of Surrey
As it's pancake day here's how to make pancake batter for about 5-6 pancakes:
100g plain flour
1 egg
just under half a pint of milk
Bung the flour and egg in a blender and top the contents up to about 1/2 pint mark. Blitz it up so all the flour is off the sides. Add more milk if it's not runny enough or a bit more flour if it's too runny. Some people like to add a second egg but I find it a bit eggy tasting then. You can use it immediately but leave it for half an hour and top with a little more milk and you'll get smoother pancakes
For english style pancakes the batter need the consistency of thick single cream.
Get a non stick frying pan very hot (do yourself a favour) and melt a small knob of butter. Quickly add a ladel of batter and cover the bottom of the pan. Let it cook over a reasonably high heat until it is dry across the top and the edges have started to lift. It will now shake free from the bottom of the pan and you can toss it over. The first one never cooks as well as the others
Serve with lemon juice and white sugar, maple syrup, chocolate sauce etc.
For american pancakes I use self raising flour and have the batter like extra thick double cream, you use more flour until it's thicker. As you ladle it into the pan it holds its shape and puffs up with bubbles, then you turn it over when the edges have gone dry.
Enjoy guys and gals!
100g plain flour
1 egg
just under half a pint of milk
Bung the flour and egg in a blender and top the contents up to about 1/2 pint mark. Blitz it up so all the flour is off the sides. Add more milk if it's not runny enough or a bit more flour if it's too runny. Some people like to add a second egg but I find it a bit eggy tasting then. You can use it immediately but leave it for half an hour and top with a little more milk and you'll get smoother pancakes
For english style pancakes the batter need the consistency of thick single cream.
Get a non stick frying pan very hot (do yourself a favour) and melt a small knob of butter. Quickly add a ladel of batter and cover the bottom of the pan. Let it cook over a reasonably high heat until it is dry across the top and the edges have started to lift. It will now shake free from the bottom of the pan and you can toss it over. The first one never cooks as well as the others
Serve with lemon juice and white sugar, maple syrup, chocolate sauce etc.
For american pancakes I use self raising flour and have the batter like extra thick double cream, you use more flour until it's thicker. As you ladle it into the pan it holds its shape and puffs up with bubbles, then you turn it over when the edges have gone dry.
Enjoy guys and gals!
