I’m a tad late with this post since Pancake Tuesday was yesterday…oh well! I love making pancakes. It usually takes me a few goes before I get the heat and oil right but then they come out nice and golden with a slight crisp edge. I use a basic recipe that I took from my secondary school book.
- 100 g flour
- 1 egg
- pinch of salt
- 250 ml milk
For the batter:
- Sieve the flour and salt into a bowl.
- Make a well in the centre.
- Drop in the egg and half the milk.
- Beat until smooth.
- Add the remaining milk and beat for 5 mins*.
For the pancakes:
- Heat a non-stick pan over a medium to high heat.
- Add just enough oil to swirl around the pan, about 1 tsp.
- Pour in the batter and spread it evenly for thin pancakes. Add more batter if thicker pancakes are desired.
- Fry the pancake until bubbles appear on the surface of the pancake and then flip with a spatula or if you’re feeling ambitious flip them using the handle!
- Fry for a couple of seconds on the other side until golden.
*I usually beat the batter until there’s lots of air bubbles in the batter to get light pancakes. I normally don’t time the 5 mins but of course you can if you want to! I don’t have the patience to beat the batter for that long.
My favourite topping for pancakes is a little bit of butter and lemon juice. I don’t tend to put sweet toppings on them. In previous years, I’ve had pancakes for dinner with a full Irish fry or just crispy bacon. Delish!
This year I served mine with smoked salmon and avocado with a squeeze of lemon juice.
Happy Pancake Tuesday!