Tuesday, 5 February 2008

Pancake Tuesday

Today is pancake Tuesday here in the UK. They prefer thinner pancakes here but I've been a fan of the thicker American variety ever since the first time a company was stupid enough to send me to the States on a business trip. To Los Angeles, all the way back in 1998. ;)

Normally I serve them with blueberries as well as crispy bacon. However, I couldn't find any nice and fresh blueberries that didn't have more miles on them than Paris Hiltons' p***y. So in the name of the environment I decided to go without any blueberries.

Yes, this is also my first attempt with my new camera. Jeez, I realise that I need a tripod. It's damned hard to avoid getting shaky pictures. My old compact Digital camera had built in shake reduction, this puppy doesn't. :(


135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
To serve
Maple Syrup
Crispy Streaky Bacon


1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.


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// Mike