Friday, 31 December 2010

Easy peasy pancakes

Yes I know pancakes are never very difficult, but this recipe removes the need to measure out ingredients, and considerably reduces the amount of washing up at the end - always a good idea, in my opinion!  You will need:

1 mixing bowl
1 sieve
1 teacup
1 tablespoon
1 frying pan
1 whisk

Plain white flour
1 large egg or 2 small
light oil

Makes about eight big pancakes

I start this recipe by gently heating my frying pan on the hob. However, if you use gas it's probably better to heat the pan just before cooking the pancakes.

Using the teacup as a measure, sift two cupfuls of flour into the mixing bowl. Add a pinch of salt, then break the egg(s) into the middle of the flour and start to mix with the whisk. Graduallly add 1 cupful of water, then 1 1/2 cupfuls of milk, mixing all the time so that you obtain a (hopefully) lump-free mixture. Now stir in one tablespoon of light oil (sunflower oil or similar).

Turn up the heat under the frying pan, add a little oil (I use a wedge of kitchen roll paper to spread it around the pan) and pour in about half a cup of pancake mixture, tilting the pan to spread it evenly around.

Leave it to cook for a few minutes. You can lift up the edge slightly with a fish slice or spatula to check if the first side is cooked and golden. Then flip it over and cook the other side for a few moments before sliding it onto a plate.

For the next pancake add a little more oil to your pan, and continue until you've used up all the mixture.

Eat with lemon and sugar, or honey and melted butter, or jam, or whatever takes your fancy.

Bon appetit!

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