PANCAKES (FOR PANCAKE DAY)





Pancakes are made on Shrove Tuesday which is the last day of feasting before Ash Wednesday and the beginning of Lent (the 40 days before Easter during which time Christians traditionally fast). People would give up eating rich foods during Lent and so they would make pancakes on Shrove Tuesday to use up their food stores of things like eggs, butter and milk rather than wasting them. Today pancakes are made all over the world for all sorts of reasons and there are many different types.  We are making traditional pancakes, very like the French Crèpes but not quite as thin.

110g Plain Flour
Pinch of Salt
2 Large Eggs
200 mls Semi Skimmed Milk
About 50 mls water
About 50 mls of melted butter (+ more melted butter for frying)

To serve with Pancakes we had
Lemon and Sugar
Strawberries, Bananas, Blueberries
Strawberry Sauce, Toffee Sauce, Chocolate & Salted Caramel ‘Gu’ and Maple Syrup

Sift the flour and salt into a large bowl.  Make a well in the flour and crack the eggs into the hole.  Using a wooden spoon or whisk break the eggs and start mixing in the flour in the middle of the bowl, gradually incorporating all the flour around the edge to make a thick paste.  Then whisk in the milk and water a little at a time until you have a thin lump-free batter.  Stir in the melted butter and set aside to rest for up to 30 minutes.

Meanwhile prepare the ingredients you wish to serve with the pancakes.  You might want to chop up some fruit and add a sauce (eg bananas with toffee or maple syrup; strawberries with blueberries and strawberry sauce) or you may just wish to squeeze some lemon and get a few spoons of sugar.

When you have prepared your fruit you can cook your pancakes.  You will need a non-stick frying pan, some kitchen paper dipped in some melted butter, a ladle, a palette knife for flipping the pancakes and some plates.

First heat the frying pan up on the hob.  When hot, wipe the pan with the buttery kitchen paper (being careful not to burn yourself).  Quickly add a small ladle of batter to the middle of the hot pan swirling the batter around so that the whole surface of the pan  is covered evenly with the batter (do not use too much).  It will quickly set and the edges will look whiter and the centre will no longer be runny.  As soon as this happens (about 1 minute) flip the pancake over - it should be light golden - cook the other side for less time (about 30 seconds) and then slide the pancake onto a plate and serve with whatever topping you have chosen. 

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