As tradition on Shrove Tuesday, Peter and I have pancakes after supper.
Our pancake was delicious. It was more of a hotcake than the traditional thin crepe with sugar and lemon.
You can make your pancake thin by adding more milk to the batter mix.
To make our pancake we used what is in our food cupboard:
8oz self-raising flour
3oz caster sugar
3 eggs
2 cups milk
pinch of salt
To make:
I watch Lisa Faulkner at This Morning on ITV today where she was cooking sweet pancake as well as the savoury kind.
She gave good tips on how to make pancakes.
She said she stirs in the eggs into the milk first.
Then she adds the flour. The thickness of the pancake is determined by the liquidity of the mixture. The more milk you add the thinner your cooked pancake will be.
She also adds a pinch of salt to the mixture, the salt apparently helps breakdown the albumen in the eggs.
To cook the pancake, lightly grease a flat bottom pan. Use a kitchen towel to wipe off excess oil.
Add a ladle of the mixture into the pan. swirl the pan around so the batter covers the surface of the pan.
When the pancake starts to show bubbles, it is ready to turnover. Use a non-plastic spatula to lift off the surrounding edges.
Spread butter on the pancake and then add whatever topping you want.
I had a favourite M&S Toffee syrup in our cupboard which I put to good use tonight.
Pancake tossing
Photo by P H Morton
Look at the concentration, tongue firmly caught between clenched lips. LOL
