Tuesday, February 16, 2010

HOW TO MAKE THE PERFECT PANCAKE!



It's Pancake Tuesday today. If you are looking forward to pancakes later but need a little refresher as to how to make them, all the details you need are below. Enjoy!!

INGREDIENTS:
100g or 4oz of plain flour, 285ml or 1/2 pint of milk, 12g or 1/2 oz butter, 1 egg, half teaspoon of salt, some oil for cooking. (Makes about 10 pancakes)

MIXING THE BATTER:
Sieve the flour and salt into a bowl. Make a well in the centre and drop in the unbeaten egg and half of the milk. Use a wooden spoon to beat until the batter is smooth and air bubbles collect on the surface. Then stir in the rest of the milk and melted butter. It is not necessary to rest the batter for 24hrs although if you have the time you can (probably not at this stage unless you're thinking of a very late night supper!)

COOKING THE PANCAKES:
Some like to season the pan first with a little salt. Lightly coat the base of the pan with enough oil to make it look shiny all over. Allow the pan to get really hot. Pour enough batter to cover the bottom of the pan thinly- tilt the pan quickly so the bottom is evenly covered. Cook until underside is golden brown.

TOSSING PANCAKES:
Shake the pan- jerk it forward until the pancake reaches the downward tilting of the pan, then flip it over with a quick movement of the wrist, so that the uncooked side is underneath.

SERVING SUGGESTIONS:
Pancakes are nicest served straight from the pan. There are many delicious ways to serve them. You can try adding blueberries, raspberries or fresh fruit, with a sprinkling of sugar, or you can coat them in butter, jam and cream, golden syrup and ice-cream or mine and Rob's favourite just plain old lemon juice and sugar or nutella. Mmmmm! Enjoy!