How to make pancakes the old fashioned way - from scratch

When is pancake day? It is little under a week away, this year is it set for Tuesday March 8th, 2011.

 
The recipe I have added below comes courtesy of Delia Smith, and English cook with a television series and who has written great books, such as ‘How to Cook’.  Since the 1970′s she has breaking down recipes into clear instruction using step-by-steps and tells you what you should be looking for as well as what you should be doing.
I have noticed in the past few years, the trend to buy ready-made pancake batters and dry mixes, which in my experience, have turned out terribly. Seriously, there is nothing more fun to kick-off lent than using all your store cupboard ingredients, getting the kids involved in cooking and tossing pancakes like it was going out of fashion.

So here is my step-by-step on how to make traditional English style pancakes (which are a lot thinner than American ones). However, the fun really comes at the end when you sit down and build your own pancake topping. Banana and Vanilla sugar anyone?

Makes about 12-14 pancakes

The ingredients needed for pancake batter

The measurements are suited to the UK as it is a UK recipe, but are simple enough to convert to American measurements – as I have to do with most of my cooking at home.  I get confused as to where I am most days!  Asking an English friend for a cup of sugar will get me literally a ‘cup’, be it whatever shape or size they have the kitchen.

110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter

Great topping ideas for pancakes

Jam – your favorite type
Caster Sugar
Granulated Sugar
Cocoa Powder
Vanilla Sugar
Nutella
Sliced Banana
Sliced Strawberry
Berries
Chopped Nuts, such as Pecans or Walnuts
Whipped Cream
Lemon Juice
Lemon Wedges
Maple Syrup

Method

1. Sift the flour and salt into a large mixing bowl.

2. Make a well in the centre of the flour and break the eggs into it.

3. Whisk the eggs – incorporating any bits of flour from around the edge of the bowl.

4. Gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk).

5. When all the liquid has been added, use a spatula to scrape any bits of flour from around the edge into the centre, then whisk again until the batter is smooth.

6. Melt 50g/2oz of butter in a shallow frying pan or skillet.

7. Spoon 2 tbsp of the butter into the batter and whisk it in, then pour the rest into a bowl, use it for the pan, using a wedge of kitchen paper or pastry brush to smear it round the pan before you make each pancake.

8. Get the pan really hot, then turn the heat down to medium.

9. 2 tbsp of batter should be about right for an 18cm/7″ pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go.

10. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be.

11. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then slide it out of the pan onto a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate, and keep them in a warm place while you make the rest.

To serve, put the pancake stack on the table with the fillings.  Place a plate at each setting, spoons, forks, knives and napkins and let your family get to work.  You can roll, fold, squidge, dip, use a knife and fork, or your hands - whatever pancake way of eating suits you best.

Have a Happy Shrove Tuesday (Pancake Day)