Pancake Day comes around with astounding regularity, yet I don’t think I’ve put a recipe together for the occasion. Sad but true so no better time than now to put that right.
Sadly Pancake Day is invariably in the working week and making time to put the batter together isn’t always top priority – or time itself just slips away and by the time we get around to it, its just too late. But with a little forward thinking anything is in fact possible! So the night before put the ingredients together and whisk them all up, pop them in a bowl, cover with cling film and pop in the fridge. The following evening you are ready to fry/cook.
This makes at least 6 pancakes
- 160g gluten free plain flour
- 2 eggs
- 200ml milk
- sunflower/vegetable oil for frying – no more than 6 tablespoons worth.
Put all the ingredients into a bowl and whisk. Either with a hand-held whisk, electric whisk or hand-held blender. Depending on how thick (or thin) you like your pancake mix, you can add a little more flour or a drop more milk. If you can leave this for about half an hour, great. If not, not. Or if you are planning ahead cover and put in the fridge.
If using straight away, heat your frying pan over a medium heat – gas or electric – pour in a tablespoon of oil and swirl around the pan and using a piece of kitchen roll wipe out to remove excess oil. Using either a ladle or from a jug, pour – in a gentle stream – the batter into the frying pan and moving the pan ensure the batter spreads – crepe like – around the base of the hot pan.
As the batter cooks – the batter will set and the edges will curl up – watch the heat and with a palette knife lift up the pancake to see if it’s cooked. If so – flip it over to cook the other side. Finish cooking and serve – all over within 3 – 4 minutes and most of that on side 1. Serve with topping of choice – lemon, sugar (or both), chocolate sauce or Maple Syrup or….. The choice is yours.
Repeat until all the batter has been used and everyone’s happy.
If you are using batter from the night before or from a 30 minutes rest, ensure you give it another good whisk. Again if it’s too thick – ‘water’ down with some more milk. The flour will have thickened the batter.
Happy Pancake Day
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