Holly's Perfect Pancake Recipe
It's Pancake Tuesday (or Shrove Tuesday) this week! I remember this day well growing up. Our teacher let us mix batter while she cooked pancakes on a camping stove. The smell of freshly cut lemons and sweet, sizzling batter still fills my nose when I think about pancakes. Did you know that traditionally, pancakes were a way to use up rich foods like milk, eggs and sugar before the fasting period of Lent (A time where you refrain from eating pleasurable foods).
Okay, History lesson over, on to the good stuff: My Secret recipe!
It took many a try and fail to get this recipe right (not to mention my experimental phase of food colouring...). I like to cook pancakes on Sunday mornings as a treat and I often get asked for my recipe but I've never written it down because I don't actually know what I like to put in...a pinch here, a dab there. But I have whipped up a batch and precisely measured it all so I can share it with you. 5 little ingredients, 10 simple steps!
Ingredients (for approx. 10 crepe-like pancakes)
- 150g plain flour
- 2 eggs
- 200ml milk and 100 ml water, mixed
- a pinch of sugar/salt (for sweet or savory)
- 20g butter, melted (+extra for greasing and as a topping)
What to do:
1. Sift any lumpys out of your flour into your mixing bowl and make a little well in the middle.
2. Crack your eggs into the well and give it a good mix to form a paste.
3. Slowly add your watery milk while continuously beating to form a smooth, runny liquid.
4. Let it rest for a little while, while you heat your pan on a medium to high heat and grease with butter. Pop your oven on a low heat too to keep your finished cakes warm while you cook the rest. Set up a plate and some sheets of baking paper to slot in between each cake to make them easier to serve.
5. When you're all set up and good to go, add your melted butter and beat well.
6. Ladle approx. 4 tbsp of batter into the pan, smooth it around in a big circle with the back of your ladle or tilt the pan a little to spread it.
7. Cook until there are little air holes on the top and the batter looks set. Lift the edge to check if its browned enough. Then FLIP IT.
8. Cook for another moment or two until it's brown on both sides.
9. And you're ready to eat! Pop it in the oven if you want to cook the rest and eat 'em all while they're hot.
You should try them with a squeeze of lemon and a sprinkle of sugar or just with a drizzle of honey. They're great as a savoury dish too with cheese and ham, warmed in the pan. Trés bon!
I love pancakes! It's a really simple foot in the door if you want to learn to bake. There are so many varieties of them! Thick, American style or spiced Malaysian nets too. Have you got any favourites or unusual flavours? Tell me all about your pancakes below!