1. To make the batter, tip the flour into a bowl with a pinch of salt and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free.
2. Now whisk in the melted butter. Place a pancake pan over a medium heat and wipe with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mix around the pan and pour off any excess. Cook for about 30 secs until golden, then flip over and cook on the other side.
3. Pile the pancakes up and serve with a sprinkling of sugar, a squeeze of fresh lemon and some grated zest
Tuesday, 3 May 2011
Don’t overwork the batter and you won’t need to rest it.
For a lump-free batter, start with the flour in a bowl and gradually beat in the eggs and liquid, keeping a smooth consistency. Once everything is mixed, stop beating.
To get fine, lacy pancakes, add only enough batter barely to cover the base of the pan.
To get really crisp edges, add a tiny bit less still — so that even when you tilt the frying pan to swirl the batter, it doesn’t quite reach the sides.
And remember, the first one you make will always be a bit dodgy.
All pancakes are good pancakes but the very finest are these simple, elegant, rum-scented crepes served with nothing but the sharp, fruity bite of lemon juice and the tickly crunch of sugar.
You can serve them with apple or quince compôte, with cream cheese and raisins, or with yoghurt and honey instead — but just remember that it’s Pancake Day, not Wild Experiments With Batter Day.
For a lump-free batter, start with the flour in a bowl and gradually beat in the eggs and liquid, keeping a smooth consistency. Once everything is mixed, stop beating.
To get fine, lacy pancakes, add only enough batter barely to cover the base of the pan.
To get really crisp edges, add a tiny bit less still — so that even when you tilt the frying pan to swirl the batter, it doesn’t quite reach the sides.
And remember, the first one you make will always be a bit dodgy.
All pancakes are good pancakes but the very finest are these simple, elegant, rum-scented crepes served with nothing but the sharp, fruity bite of lemon juice and the tickly crunch of sugar.
You can serve them with apple or quince compôte, with cream cheese and raisins, or with yoghurt and honey instead — but just remember that it’s Pancake Day, not Wild Experiments With Batter Day.
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