We love Pancake Day! There’s a definite argument for it being the best of the ‘food days’. It’s an important day too, as it’s the last day before Lent and therefore the final day of fat eating before 40 days of fasting kicks in.
While there’s no pancake we don’t like, we thought we’d keep it traditional for this recipe. Good ol’ fashioned flip ‘em pancakes. Couldn’t be easier this one, although the flipping part might take some getting used to.
If you’re wheat intolerant, check out our gluten-free chocolate and banana pancake recipe: http://bit.ly/2lMK72G
What you need:
150g plain flour
Pinch of salt
Olive oil or butter for cooking
What you need to do:
1. Sift the flour into a bowl. Add a pinch of salt and make a well in the centre for the eggs. Crack in the eggs and add a dash of milk.
2. Whisk the ingredients from the centre outwards until a thick paste forms. Add more milk to the mixture and continue to whisk. Keep adding milk until the batter reaches the consistency of a thick cream. Set the batter aside for 20 minutes to rest.
3. Put a pan over medium heat and add the butter or oil.
4. Transfer the batter to a jug so that it’s easier to pour. Pour a small amount of batter into the pan and roll it around so that it creates a thin layer that covers the base. Cook for a few minutes until the top begins to turn golden.
Now you’re ready to flip. You can do this using a spatula to gently fold it or be a maverick and toss it ( the latter is more fun). Cook the pancake on the reverse side for about 1 minute and it’s ready to go. Repeat these steps until all of the batter is used up.
5. Add whatever filling you so desire and tuck in!
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