If you’re anything like us at the Country Living office this year, Shrove Tuesday will have taken you a bit by surprise. To help you out recipe-wise, we’ve delved into the CL archives for this foolproof pancake recipe which promises both tastiness and foolproofness. Perfect. Don’t forget to buy lemons and let us know your favourite toppings. I start with lemon and sugar then move onto Nutella and sliced bananas.
Makes approximately 16
Ingredients
- 250g plain flour
- golden caster sugar
- pinch of sea salt
- 3 large eggs and 2 egg yolks
- 600ml full cream milk
- 40g unsalted butter, melted
Method
1. To prepare the pancakes by hand, place the flour, sugar (a tablespoon for sweet pancakes and a pinch for savoury) and salt in a large bowl, add the eggs and yolks and mix to a lumpy wet paste using a spoon. Now whisk in the milk, a little to begin with to smooth out the lumps, then in bolder streams once you have a creamy batter. Alternatively place all the ingredients except for the butter in a blender and whizz until smooth. Give the sides and bottom of the blender a stir to make sure there’s no flour clinging, and whizz again. Leave the batter to stand for at least 30 minutes, then stir in the melted butter, transferring the batter to a bowl if you’ve made it in a blender.
2. Heat a frying pan with an 18cm base (a 24cm pan) over a medium-high heat for several minutes – if you want to speed things up, have two on the go.
3. Ladle in just enough batter to coat the base, tipping it to allow it to run evenly over the surface. When the pan is hot enough, the pancake mixture should sizzle as it hits the pan. Cook for 30 seconds until the top side appears dry and lacy at the edges and it is golden and lacy underneath. Loosen the edges using a palette knife or spatula, slip this underneath and flip it over. Give it another 30 seconds and then slip it onto a plate. Once you’ve done three or four, you really get into the swing of it. Cook the remainder likewise.
4. You can either dish up the pancakes as they are cooked, or pile them up on a plate and cover with foil to keep warm. This pancake recipe can be made in advance, too – cover and chill them once they are cool, and reheat them briefly on each side in a dry frying pan. In this case, they keep well for several days.
5. Serve the pancakes rolled or folded.
Tags:
If you’re anything like us at the Country Living office this year, Shrove Tuesday will have taken you a bit by surprise. To help you out recipe-wise, we’ve delved into the CL archives for this foolproof pancake recipe which promises both tastiness and foolproofness. Perfect. Don’t forget to buy lemons and let us know your favourite toppings. I start with lemon and sugar then move onto Nutella and sliced bananas.
Makes approximately 16
Ingredients
- 250g plain flour
- golden caster sugar
- pinch of sea salt
- 3 large eggs and 2 egg yolks
- 600ml full cream milk
- 40g unsalted butter, melted
Method
1. To prepare the pancakes by hand, place the flour, sugar (a tablespoon for sweet pancakes and a pinch for savoury) and salt in a large bowl, add the eggs and yolks and mix to a lumpy wet paste using a spoon. Now whisk in the milk, a little to begin with to smooth out the lumps, then in bolder streams once you have a creamy batter. Alternatively place all the ingredients except for the butter in a blender and whizz until smooth. Give the sides and bottom of the blender a stir to make sure there’s no flour clinging, and whizz again. Leave the batter to stand for at least 30 minutes, then stir in the melted butter, transferring the batter to a bowl if you’ve made it in a blender.
2. Heat a frying pan with an 18cm base (a 24cm pan) over a medium-high heat for several minutes – if you want to speed things up, have two on the go.
3. Ladle in just enough batter to coat the base, tipping it to allow it to run evenly over the surface. When the pan is hot enough, the pancake mixture should sizzle as it hits the pan. Cook for 30 seconds until the top side appears dry and lacy at the edges and it is golden and lacy underneath. Loosen the edges using a palette knife or spatula, slip this underneath and flip it over. Give it another 30 seconds and then slip it onto a plate. Once you’ve done three or four, you really get into the swing of it. Cook the remainder likewise.
4. You can either dish up the pancakes as they are cooked, or pile them up on a plate and cover with foil to keep warm. This pancake recipe can be made in advance, too – cover and chill them once they are cool, and reheat them briefly on each side in a dry frying pan. In this case, they keep well for several days.
5. Serve the pancakes rolled or folded.
Tags:
