Pancake Day ( Shrove Tuesday )

There is only one recipe in this post, but with a number of variations. So we're going to have a go at the Classic British pancake (most often used for Shrove Tuesday), the Savoury pancake and the American pancake. Though once you have mastered the batter making and cooking technique for one type of pancake, you will be able to tackle all the variations with ease.

The Classic British Pancake

This is the large, thin, sweet pancake most often eaten on Shrove Tuesday, but makes a delicious and fun dessert any day of the year (though probably not Christmas day)

Recipe

1. 110g plain flour

2. pinch of salt

3. 2 large eggs

4. 300mls semi skimmed milk

5. 50g butter melted and allowed to cool (1 tbsp of sunflower oil can be used instead of butter)

This recipe will make 14 to 16 pancakes, although usually the first pancake is a bit of a right off (still edible but not servable). However, by sacrificing itself, it paves the way for a clear run from then on. Some people try to avoid this first pancake syndrome by using just a small dollop of batter as a tester instead of a whole pancake. But despite trying that technique, my first full pancake still falls apart. I see it as a pancake quirk, and there's nothing you or I can do about it.

The above recipe can be easily and successfully doubled or halved depending on the level of pancake demand you are dealing with.

Left over pancakes can be kept for a couple of days in the fridge and reheated when needed, or else frozen in a stack with a layer of greaseproof paper between each one. I have never been able to try out either refrigerating or freezing pancakes, because in my house, even the last little dribbles of batter are cooked and fought over.

Method

1. Sift the flour and salt into a large mixing bowl, holding the sieve high to increase the air incorporated

2. Whip the eggs and 2 tablespoons of the melted, cooled butter together. Then make a well in the centre of the flour and pour the egg mixture into it

3. Add a splash of the milk and start to whisk, using either a hand balloon whisk or an electric one. Use a spatula to scrape down any flour around the edge of the bowl so that it is all included.

4. The mixture will start to thicken into a paste. Keep adding small amounts of milk, whisking continuously. You are aiming for a smooth batter with the consistency of single cream. If the mixture is still too thick by the time you have added all the milk, keep beating while you slowly add a little extra milk. However, it is important not to over beat if you can help it. Over beating will remove air from the batter and result in dense, chewy pancakes rather than light and pliable ones.

5. Cover the bowl and leave the batter to rest in the fridge for 30 minutes

6. Using a 22cm (9inch) non stick frying pan (the best pan for pancakes is a flat heavy based pan, preferably with low sides to allow for easier flipping, but you can still make good pancakes in any non stick frying pan)

7. Heat the pan on medium heat for at least 2 minutes before adding the batter . Use a ball of scrunched up kitchen paper to dip into the melted butter or oil. Wipe around the pan so there is a thin layer of grease covering the base and sides

8. The easiest way to add the batter to the pan is using a ladle or even a small cup. You will need to measure the batter into the ladle or cup for the first pancake. After that, you can just guage the amount to add by comparing to the first measure. You may need to play around a little with the volume of batter you pan needs to cover the base, but 2 to 3 tbsp is usually the amount to cover a 22cm (9inch) pan

9. Hold the ladle or cup close to the base of the pan and pour the batter into the centre. Immediately tip the pan from side to side to evenly spread the batter over the whole pan base.

   A tip here, is to wipe out any residue from the pan between pancakes and then re-grease as before.

10. Your pancake is ready for flipping (usually after 1 to 2 minutes) when the edges start to curl and small bubbles appear over the suface .

How to flip a pancake

A word of advice, don't try flipping pancakes if you have already had a few drinks. It might be funny for others to watch initially, but they won't think it quite as funny when their pancake expectations are reduced to the few pancakes that landed on the bench and not on the floor. No one, however much they love this dessert, wants to eat a floor pancake.

I tend to cheat a little with the flipping stage, only because I don't want to end up having to make more batter. So I use a flat plastic, heat resistant spatula (a palette knife or fish slice work just as well) to slide under the pancake and then flip it over. You are aiming for the pancake to land flat in the pan, but if any folds occur once flipped, you can use the tool to lift and pull them out.

However, if you are confident and have good aim, you can try flipping the pancake just by flicking up the pan and catching the pancake on its uncooked side. This always looks pretty spectacular if you get it right, and can become one of your party tricks, especially if you advance to high flips. Maybe practice with a non food replacement before you try with the real thing.

The underside only needs cooking for about half the time of the top side, less than a minute usually.

How to Serve

You have two choices here :

Either, you can serve the pancakes as you cook them, or else you can make a whole stack, cover with tin foil and keep warm in a low temperature oven. If the pancakes are stacked directly on top of each other when they are hot, they won't stick together.

The pros and cons of serving as you go.

Pancakes served fresh from the pan are hot, soft and delicious. This serving choice is great if you have only one or two people to serve, and the meal is relaxed enough for you to take breaks between pancake batches, sit down and join in with your guests.

As you can see, this is usually an adult only option and does not work at all well if you have a crowd of hungry children sitting at the table. I remember when I did pancake nights for my six children in the early days, the stress of trying to keep up with them and their pancake demand, left me a jittery nervous wreck, with just a dribble of batter still in the bowl for my own micro pancake.

Not one of my happiest of mothering memories.

So if you have a large family or else a few friends over, I would suggest using the second method of service. That way you can make a sufficient number of pancakes well before the meal and then reheat when you are ready to serve them.

Use a couple of large metal baking trays or baking sheets and lay out your pancakes in a single layer fitting as many as possible on the trays without too much overlap.

Cover the whole tray with tin foil and heat at 180C for about 4 minutes. You can then serve the pancakes in a stack on a serving plate and your guests or family can peel off a pancake each.

You may need to repeat this process 3 or 4 times depending on numbers, but it is much more relaxing and manageable than the first method and gives you time to relax and be a part of the celebration.

Toppings for Sweet Pancakes

I have always found that placing a range of topping options in the centre of the table works really well. It creates a fun party atmosphere and allows people to choose their own favourite combinations or experiment with new ones. It also means that you don't have to plate up each pancake and add the topping before serving. Let you guests do their own work, they will love it anyway.

Aim to serve the toppings in pretty dishes with an appropriate serving utensil.

Here are a few pancake toppings that are commonly used, but I am sure that you can come up with many other ideas and variations.

1. The Classic Lemon and Sugar (my favourite choice)

   Cut a few washed lemons into large segments and place in a bowl . Fill another small bowl with caster sugar (golden caster sugar looks better) . Then squeeze a segment of lemon over your pancake and sprinkle with the caster sugar. The sugar counteracts the sourness of the lemon and also adds a little crunch, delicious.

2. Golden syrup drizzled over the pancake is another common favourite, but a little too sweet for my taste. Maple syrup is a lighter alternative with a more delicate flavour (my Dad's favourite topping), though slightly more expensive.

3. Whipped cream and fresh berries, or if you want to be really healthy, sweetened Greek yoghurt with berries. This is a stunning and delicious Summer choice for pancakes and can also be served alongside a scoop of vanilla ice cream.

4. And of course Nutella (or chocolate sauce) and sliced bananas. Definitely a favourite amongst children.

Have fun and make sure you enjoy the party too. Get in touch with us if you know of any unusual, but yummy topping combinations. I love hearing new ideas and any quirky taste preferences. Lets share our pancake experiences and enjoy life more . xxx