After a hectic few weeks followed by a special getaway as a family I’m only just catching up on here with a throwback to Shrove Tuesday.
We’ve always made a point of enjoying a traditional pancake feast on Shrove Tuesday to greet Lent, so when I woke up to an empty bed and a scribbled note on the pillow next to me, I wondered where my boy had so mysteriously disappeared to…
Pulling on pjs I raced downstairs to find him half dressed and flipping pancakes with a big grin on his face while our baby boys watched hungrily on.
If you’re looking for a simple, fast and failsafe recipe, we’ve used this one a thousands times and never been let down.
Recipe taken from Good Food magazine.
WHAT YOU’LL NEED
Equipment: Frying pan, oiled with a little butter.
For the pancakes:
- 100g plain flour
- 2 eggs
- 300ml semi-skimmed milk
- 1tbs butter and extra, for frying
- pinch salt
- juice of 1 lemon
- Pop your flour and salt in a large mixing bowl, making a well in the centre. Crack the eggs in the middle, then add 50ml of your milk and 1tsp oil. Whisk gently from the centre, slowly drawing in the flour until completely incorporated. You should have a smooth, thick batter at this point. Continue adding the milk gradually, still whisking, and your batter will reach the consistency of single cream. If you have time, let the mixture stand for 30 minutes, allowing the starch in the flour to swell. This step isn’t crucial if you’re squeezed for time.
- Next heat the pan to a moderate heat and grease well with butter.
- Then ladle some batter into the pan. The best way to judge quantity is experience – as you do more you’ll work out if you’ve used too much or too little batter and will start to get a feel for what’s right. Once you’ve poured some batter into the pan, tilt it in a circular motion until the base is thinly coated with an even layer, and leave to cook undisturbed for about 30 seconds or so. Once the pancake has turned a deep golden colour underneath, flip before setting the pan back on the hob for another 30 seconds or until the other side is fully cooked.
- Finally, turn out onto a gently warmed plate – serve with a squeeze of lemon and a good sprinkling of sugar. Continue with the remaining batter. You can freeze these pancakes for up to one month ahead, wrapped in clingfilm, or if making them a day in advance, seal them well and they will keep for 24 hours.
If you’re feeling a bit adventurous, have a go at drawing designs, or making silly shapes – Guy looked quite forlorn when mine arrived with a specially embossed message:
So Daddy made him a special shape to make up for it…
Pancakes make for such a fun family morning – albeit not usually too Paleo! What did you do for yours?