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Pancakes

 

In the United Kingdom, Shrove Tuesday is often known colloquially as Pancake Day or Pancake Tuesday.

On Pancake Day, pancake races are held in villages and towns across the United Kingdom. The tradition is said to have originated when a housewife from Olney was so busy making pancakes that she forgot the time until she heard the church bells  ringing for the service. She raced out of the house to church while still carrying her frying pan and pancake. It remains a relatively common festive tradition in the UK, particularly in England even today, is the pancake race whereby participants race through the streets whilst tossing pancakes into the air, catching them in the pan whilst running.

A traditional pancake is slightly thicker than a French crêpe. It is served immediately after preparation.

 

 

 Pan Cakes
Makes: 10-14


Ingredients

  • 110g Plain Flour
  • Pinch of Salt
  • 2 Large Eggs
  • 200ml Milk & 75ml Water mixed together
  • 50g Butter
  • Caster Sugar to serve
  • Lemon or Orange Wedges

 

 Method

Seive the flour and salt into a large mixing bowl. Make a well in the centre and crack in the eggs. Mix together with an electric whisk ensuring all of the flour is incorporated. Gradually add the water and milk mixture and continuing whisking until a consistency of single cream is achieved. Melt the butter in a small saucepan and place two tablespoons of it into the batter and mix in well. Reserve the remainder of the butter for greasing the frying pan.

Place a frying pan on a high heat and allow it to get really hot. Take some kitchen paper and when ready to start cooking the pancakes dip it into the remaining butter and grease the pan. Using a ladle take around two tablespoons of batter and pour it carefully into the middle of the pan. Tilt the pan to form a round pancake that is neither too thick or thin. The pancake will cook in around 30 seconds. Lift the edge up with a palette knife to check progress. If you are adventurouse you can flip the pancake using the pan. Alternatively flip using the palette knife. As each one is cooked stack them on a warm plate between layers of grease proof paper.

To serve simply, sprinkle with a little caster sugar and a squeeze of juice. Fold into quarters or roll up.




Accompaniments
 
Ready Prepared
 
Cream.
Crème fraîche.
Ice Cream.
 

Sweet Puddings