All the guys 'n' gals at GoneDigging HQ are big fans of Pancake Day, not least because we get to scoff our faces with that mouthwatering fluffy, squishy, warm goodness. After all, what would Shrove Tuesday be without a stack of pancakes with lashings of maple syrup and strips of crispy bacon? It's a quintessential English favourite! Making pancakes for the first time can be an utter nightmare, if no one’s ever shown you how. Here's an easy peasy lemon squeezy pancake recipe. You’ll never be defeated by a pancake again! This crisp, meltingly light pancake recipe will be a favourite on Pancake Day or anytime. So get your frying pan at the ready, folks.
Pancake Mixture Ingredients - 125g plain flour, sifted - 1 tbsp vegetable oil - Pinch of salt - 1 medium egg - 257 – 300ml semi-skimmed milk
To Serve - Caster sugar - Lemon juice - Lemon wedges
First of all, you need to make a batter. Sift 125g of plain flour into a sizable bowl and add a pinch of salt. In the middle of the flour, make a well, beat 1 medium egg then pour it into them centre of the well. Whisk the mixture gently whilst slowly adding 257ml – 300ml of semi-skimmed milk. Continue whisking until you’re left with a paste roughly the consistency of double cream. Next, sieve the mixture into another bowl. Leave the mix to rest for about 20 minutes so the starch can swell giving you a lighter batter. Heat your pan (a 28cm crepe pan is ideal, but a smaller heavy-based frying pan is also fine) over a medium heat. When hot, dip some kitchen paper in vegetable or sunflower oil and wipe across the pan's surface. Add a small ladleful of batter and swirl across the pan, evenly and thinly.
Cook Until Golden
The saying ‘less is more’ applies when making pancakes – the less batter you add to the pan, the more likely you are to end up with wonderfully thin pancakes. If you don’t have enough, just fill the gaps with more batter. Next, cook the mixture for 1-2 minutes until golden underneath. Granted, the first pancake may well be a reject. As they say, practice makes perfect – it takes many tries to get the pan heat right and swirl the batter around.
Here’s the fun bit. Using a palette knife, loosen all around the pancake. Flip it over and cook for a further minute, until golden. Then, using a palette knife, flip the pancakes over – it’s easier than tossing them, not to mention less messy. If your pan is non-stick, it’ll make the process far easier.
Rack ‘em Up
Slide your pancake out onto a plate. To stop them sticking together, put a sheet of greaseproof paper between each one. Repeat to finish up the batter, oiling the pan between each pancake. What’s more, you can freeze them like this for up to a month, wrapped in cling film. Then thaw at room temperature and warm through in a low oven.
May the Pancake Feast Commence!
Out of the mixture, you should get around four large or eight medium-sized pancakes. Your pancakes are best served with lemon wedges for squeezing along with a liberal sprinkling of caster sugar.