image courtesy of tesco food.
We all succumb to the need to devour pancakes on pancake day (thats shrove tuesday). In days gone by the tradition for pancakes was the using up of all the "sinful" foods in the pantry in an appeasement to give them up for lent. Nowadays the tradition is held to in a similar fashion, but pancakes have adopted a more general form.
Very much like the creme egg ethos "how do you eat yours" pancakes can be devoured and enjoyed in ways un-numbered. Whether its the simple sugar and lemon approach, the zesty crepe suzette or even an indulgent chocolate and pear approach the pancacke holds fats as a quick, easy and loveable dessert.
You will need:
120g/4oz plain flour
pinch salt
2 free-range eggs
210ml/7fl oz milk
90ml/3fl oz water
1 tbsp vegetable oil
butter, for frying
Start with flour then add wet ingredients to dry adding one egg at a time until mixed into a uniform batter. Leave to rest in a cool place for about an hour before use.
Upon using heat up a frying pan (or crepe pan if you have one). Add the butter, allow to melt then add the mix until you have a thin coating on the pan. When the edges begin to lift, turn over the pancake and allow to cook the other side.
Serve according to your preference.
