I don’t know about you but I absolutely love pancakes of all sizes, shapes and origin. Today I want to talk about those old-school style, flour, eggs and milk mixed into a pourable liquid that produces thin pancakes that you roll up with plenty of lemon and sugar inside. Bliss!
It surprises me to see Pancake Mix for sale in supermarkets with the instruction to ‘Just add egg and milk’ which has me wondering what’s in the packet?
Anyway, here’s my favourite recipe, from the first cookery book I ever bought The Times Cookery Book by Katie Stewart.
100g plain flour
Pinch of salt
1 egg yolk (I just use 2 eggs)
1 tbsp mild Extra Virgin Olive Oil
Sugar and lemons
50-75g vegetable fat or oil for frying
- Sift together the flour and salt in a mixing bowl, hollow out the centre.
- Add the eggs and half the milk.
- Either stir the ingredients with a wooden spoon working from the centre and gradually drawing in the flour from the sides of the bowl. Or, use an electric hand whisk to achieve the same result.
- Once smooth, beat in the remaining milk. Pour into a jug and set aside to rest in the fridge. Just before using, add a tablespoon of mild Extra Virgin Olive Oil – or why not try a flavoured oil such as Belazu Lemon Oil?
- The original recipe says to melt vegetable fat and when hot add a little to the pan, but I use olive oil and it’s always worked really well.
- Pour about 2 tablespoons of batter into the centre of the hot pan and tilt so that the batter runs over the surface to make a thin pancake.
- Cook over a moderate heat to brown the underside, then toss or turn to cook the second side.
- Stack pancakes between two plates in a low oven to keep warm. Sprinkle each with sugar and lemon juice, roll up and serve with extra lemon and sugar. So says the recipe, we always gather around the cooker and take them straight from the pan and eat hot, eagerly awaiting our next turn!
Whichever filling you choose, have a great Shrove Tuesday.