#cookit: Pancakes (Proper British Pancakes)
Proper, old-fashioned British pancakes are the real deal. Much closer to a French crepe than American “fluffy”pancakes, their awesomeness is in their simplicity.
5 ingredients plus butter for frying are all that’s required, job done – and there is only 1 trick and 1 secret to success. The trick is in having a great, smooth (preferably non-stick) flat pan in which to fry them up, the secret is to use butter and not oil for the frying, simples!
Classic Pancakes (makes 8 dinner plate sized pancakes)
Ingredients You Need:
- 120g plain flour
- 5g salt
- 2 eggs (free range and fresh of course!)
- 250ml milk (not skimmed!)
- 50 ml water
- Large knob of unsalted butter
Gear You’ll Need:
- Large mixing bowl
- Plastic fish slice
- Large, flat-bottomed skillet or crepe pan at least 12″ in diameter
- Whisk or Electric hand or stand mixer
- Silicone basting brush
How To Make It:
- Get the flour into the bowl, chuck the salt in and turn over with a fork to mix
- Crack in the eggs and mix in well until you have a very thick batter
- Slowly whisk in the milk until totally mixed
- Whisk in the water to thin the mixture to a consistency like emulsion paint
- Get the pan on a medium heat and leave for at least 5 minutes to bring it up to a consistent temperature
- Shove the butter into a cup and melt in the microwave – if you don’t have a microwave use a small pan and melt on the heat for the frying pan
- Use the silicone brush to moisten the frying pan with melted butter, it should sizzle
- Use the ladle to scoop a FULL ladle of the batter into the pan and swirl to the edges – it should be wafer thin!
- Leave it for 90 seconds – if the pan is hot enough this will perfectly cook the first side
- Lift the edge with the fish slice, if it’s golden, you’re golden – flip away. If not, check every 20 seconds and turn the heat up a notch.
- Once you’re flipped, 60 seconds more and you’re done.
- Scoop onto a warm plate and keep making ’em!
- Chow down.
- Like lemon and sugar? Then do it!
- Other combo’s:
- Cheese & Ham
- Marmite (trust me!)
- Nutella and peanut butter
- Ice cream of any flavour with nuts of any type
- Caramelised fruit of any type (sliced fruit in a pan with lots of sugar, leave to melt)
- Bananas and cheese (again, trust me!)
- Mixing the egg/flour with the milk before adding the water helps to eliminate lumps if you’re patient
- Make sure your pan is hot, but evenly hot. It’s better to wait longer before frying – in fact, wait longer!
Wine with pancakes? I like your style! Personally, I’d enjoy sweet or savoury pancakes with a nice chilled Prosecco. Not too threatening on the palate, and not so expensive that you will wince at drinking it with something so ordinary.