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Old 02-24-2009, 03:16 AM   #1
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Pancake Day today..What are you having with your Pancakes?

Easy Pancake Recipe





If you want a good pancake recipe, you’ll need these ingredients:
plain (all purpose) flour, eggs, (free range) and milk.
Yorkshire pudding has a similar recipe but with pancakes you fry them instead of baking.
Pocket history of the pancake.
Traditionally, Pancake Day or Shrove Tuesday was the day before the start of Lent known as Ash Wednesday. Christians would go to confess their sins and were shriven (absolved) from them, over time shriven became shrove.
The day before going into Lent and 40 days and 40 nights of fasting, Christians would use up all their foods that would not last the fasting period, flour, eggs and milk, and there you have your recipe for pancakes!
The next time they would eat eggs would be Easter. I prefer the name Pancake Day, rather than the French name Mardi Gras, which means “Fat Tuesday”
In Olney, Buckinghamshire they have been running the Pancake Race since 1445. According to history, on hearing the church bells ringing in the beginning of Lent, a local woman who was in the middle of cooking pancakes, ran up the street with the frying pan still in her hand.
The race has been recreated ever since, and ties in with the Pancake Race in Liberal, Kansas, U.S.A. which is run at the same time.
Makes 10-12 Pancakes
Prep Time 5 mins
Cooking Time 2-3 mins
Ingredients
  • 110g/4oz Plain/all purpose flour
  • Pinch of salt
  • 2 Medium free range eggs
  • 250ml/9fl oz Semi-skimmed milk
  • 2 Tbsp vegetable oil for frying
Method
  • Sift the flour and salt into a large mixing bowl
  • Make a well in the middle of the flour and break the eggs into this
  • Gradually whisk in the milk, until you have a smooth batter
  • Heat a little oil in a small non-stick frying pan (see cooks tips) making sure you cover the whole pan
  • Make sure the pan is hot
  • Add a ladleful of the batter mixture to the pan and tip the pan, making sure the batter coats the pan evenly
  • Cook the first side of the pancake for 1- 2 minutes and then flip it over (either using a palette knife, or by tossing the pancake) to cook the other side, this will only take a couple of seconds
  • Once cooked on both sides, transfer to a warm plate.
  • If you are making a batch of pancakes (see cooks tips)
  • Serve each pancake with a squeeze a fresh lemon juice and a sprinkling of caster/fine sugar, or strawberries, bananas and ice cream.
  • Toppings
  • Few sliced strawberries
  • Few slices of banana
  • Scoop of ice cream
  • Or traditionally in England, we have a squeeze of lemon and a sprinkling of sugar
Cook's tips
  • Use a piece of kitchen paper to wipe the oil around the pan
  • For batches, you can stack them by placing a piece of greaseproof paper between each one and keep warm in the oven.
Equipment
  • Small frying pan
  • Large mixing bowl
  • Kitchen paper
Shopping List
  • 110g/4ozPlain/all purpose flour
  • Salt
  • 2 Medium free range eggs
  • 250ml/9 fl oz Semi-skimmed milk
  • Vegetable oil
  • Your choice of topping

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Old 02-24-2009, 04:34 AM   #2
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We as usual will have pancakes and fill the pancakes with ham and cheese or spinach and cheese or any other fillings we can come up with.for the main meal then for dessert, pancake strawberry and ice-cream topping. Being catholic, on Ash Wednesday, we would all decide individually what we are giving up for lent. Happy Shrove Tuesday everyone.
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Old 02-24-2009, 10:31 AM   #3
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I love the savoury fillings!! ;0)
Happy Pancake Day!
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Old 02-26-2009, 05:18 PM   #4
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Does that recipe turn out more like a crepe or pancake? I am a fan of both but just wanted to see...
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Old 02-26-2009, 05:56 PM   #5
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Quote:
Originally Posted by aguynamedrobert View Post
Does that recipe turn out more like a crepe or pancake? I am a fan of both but just wanted to see...
Turns out like pancakes, heavier & more fluffy. However I make them both ways, just add less of the mixture for a lighter pancake.

You can just use 1 1/2 tbsps of pancake batter mix for crepes, they will turn out thinner & crispier, but you still need to flip them...or you can use this recipe for crepes, also sometimes I reduce the flour, it's your choice.
Hope that helps.


1 cup plain/all purpose flour
2 eggs
1 cup semi-skimmed milk
pinch of salt
2 tablespoons butter, melted

cook in a liitle oil, shake the pan to & fro, until the crepe no longer sticks, then you're ready to flip ( I'm sure you know this) :0)
once flipped, 1-2 secs or the crepe will be rubbery

we had these everyday in Brittany where they originated from, couldn't get enough!! But still love our good old pancakes;0)
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