Happy Pancake Day!
Every Shrove Tuesday, I get home after work and start preparing pancakes for dessert, and to be honest, I cannot think of a better way to round off a meal. There are pancake mixes out there, but I think it’s always better when you make something from scratch. I find that letting the batter rest for around 30 minutes in the fridge produces a lighter batter, so I’d suggest that you make the batter before you prepare supper and let it rest whilst eating. Don’t worry if you don’t have time to let the batter sit, the results are delicious all the same and don’t impact on the flavour.
What I love about pancakes, is that you can really go to town and let your creativity run wild. Love strawberries? Load up on this pretty fruit and drizzle with chocolate. Are you more of a traditionalist? Go with a liberal squeeze of lemon and sprinkling of caster sugar. The pancake is your blank canvas, enjoy creating your masterpiece.
Makes 6 medium pancakes
Time to cook (from stove-top to table – including 30-minute rest time) 33 minutes
- Non-stick crêpe pan (or any other non-stick frying pan is fine too)
- Silicone flipper
- 280g plain flour
- 395 ml whole milk (soya milk works fine too)
- 2 eggs
- 55g melted butter
- 1 tablespoon baking powder
- 1 tablespoon caster sugar
- Large pinch salt
- Pecan Nuts
- Sift flour into a large bowl, add baking powder, sugar and salt.
- Melt butter in 30 second blasts in the microwave till molten. Leave to cool.
- Lightly beat the eggs, pour in the cooled melted butter and add milk.
- Leave the batter to rest for 30 minutes, or if you can’t wait, get the crêpe pan heated on the stove-top on low-medium heat.
- Drop in a generous knob of butter, which when it starts to foam, pour a ladleful of the batter into the middle of the pan.
- Wait 2 minutes, then when golden brown, flip.
- Finish off after 1 minute on the other side and place on a kitchen towel in a pancake warmer.
- Assemble the pancakes, top with fruit and drizzle with syrup, or whatever you fancy.