Tuesday, 4 March 2014

Shrove Tuesday

We often have pancakes for breakfast on the weekend and sometimes as a savoury with cheese & ham for a quick lunch but that doesn't stop us indulging on Shrove Tuesday. Here's my standard recipe.

4oz plain flour

pinch salt

2 free-range eggs

7fl oz milk

3fl oz water

1 tbsp melted butter

butter for frying


Mix the flour and salt together in a large bowl.

Make a well in the centre and crack in the eggs.

In a separate bowl mix together the milk and the water.

Beat the eggs into the flour with a wooden spoon

 and gradually beat in the milk and water mixture

 to get a smooth liquid the consistency of single cream.

Stir in the butter and allow to stand for 30 minutes before using.

Heat a non-stick frying pan until very hot, then add a small knob of butter.

 Pour in a ladle-full of the batter, quickly turning the pan to coat the base evenly.

 Cook for 30 seconds to one minute, until the base is lightly browned.

Using a palette knife, gently flip the pancake over and cook on the other side for a few seconds, 

until lightly browned.

Slide the pancake onto a plate, cover with greaseproof paper and keep warm.

 Repeat the process with the remaining batter.

To serve, sprinkle the pancakes with caster sugar and lemon juice,

 then fold twice to form triangles or roll.

Serve with lemon wedges alongside.

As an alternative, we like to serve our pancakes with a sharp greengage conserve and plain 

whipped cream cheese.

Some of these photo's are taken from google and pinterest.