Wednesday, 9 March 2011


Yesterday was Shrove Tuesday or Pancake Day and what could be better than a traditional pancake simply served with lemon and sugar.
  • 220gms/ 8oz Plain flour
  • 1 pint/ 560 ml Milk
  • A pinch salt 
  • 2 eggs
  • 1 lemon and caster sugar  to serve
  • Vegetable oil for frying
Sieve the flour and salt into a bowl, make a well in the centre. 
Break the eggs one at a time and pour into the well, add half the milk and beat, gradually adding more milk little by little (you may need a little more or less of the milk) until you have the consistency of thin cream, continue beating to make a smooth batter.
Leave to stand for approximately 1/2 hour.
Heat the frying pan or griddle adding a little oil (don't use butter it burns) and pour enough batter to cover the area needed (a little less is better adjusting for the next pancake), tilt and rotate pan from side to side to coat the mixture evenly.
Cook until the top is dry, carefully lifting the edge of the pancake to see if it's browned, turn the pancake over or if you don't mind getting burnt toss the pancake in the air to flip over (I confess I am a chicken or maybe I just don't enjoy cleaning the floor, ceiling, walls and whatever the pancake ends up on as I nearly always miss the flying pan!). 
Cook the other side until brown.
To serve squeeze and sprinkle with lemon juice (lime juice is good also) and add sugar to taste, roll up. Eat while hot. Yummy!
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