Tomorrow sees the arrival of Pancake Tuesday, the day before Ash Wednesday, so called as pancakes were traditionally eaten this day because they were made out of the main foods available, sugar, fat , flour and eggs. The consumption of these foods was restricted during the fasting associated with Lent and so pancakes were made.
We love pancakes and I often make fluffy breakfast pancakes as a treat at the weekend. These American Style pancakes also make a great afternoon snack for the children when they come in from school.
Of course for Pancake Tuesday we have to make the more traditional pancakes which they kids love to have with Chocolate Spread, chopped banana, ice cream etc, where as I prefer to have mine with a simple splash of lemon juice or perhaps some fresh fruit and yoghurt.
Whatever way you like to have your pancakes, I hope you enjoy them!
Ingredients for approximately 10 Pancakes
100g Plain Flour
Sunflower Oil (or butter if you prefer)
* Sieve the flower and salt into a large mixing bowl
* Beat the egg and milk together. Make a well in the centre of the flour and gradually mix in the egg mixture making sure there are no lumps. This can be now stored in the fridge until you are ready to use it.
* Heat a pan over a medium heat and add a teaspoon of sunflower oil . Pour in a ladle of the pancake batter, covering the base of the pan.
* Cook for a minute, lifting up the edges to see if they are brown, when you are happy with the colour, flip your pancake and cook until the other side is also a nice golden brown.
* Serve your pancakes with your favourite toppings.
Fluffy Breakfast Pancakes
This recipe is from Rachel Allen’s Food for Living and is the recipe I always refer to when making my breakfast pancakes.
Ingredients for making approximately 12 Pancakes
150g Plain Flour
2tsp Baking Powder
¼ tsp Bread Soda
50g Caster Sugar
25g Melted Butter
* Sift the flour, baking powder and bread soda together in a bowl. Add the caster sugar and mix.
* In another bowl whisk the eggs, then add the buttermilk and melted butter. Pour this into the dry ingredients, whisking as you add it in. The batter is ready to be used now or can be stored in the fridge overnight, which is ideal if you want these pancakes for breakfast.
* Heat a large frying pan over a medium heat and oil it very lightly. Drop tablespoonfuls of the batter into the hot pan, leaving good space between them as they spread out whilst cooking.
*Cook for 1-2 minutes on the first side until bubbles appear on the upper surface, then use a fish slice or something similar to turn the pancakes and finish cooking the second side for a couple of minutes until golden brown.