I love pancake day. It’s the perfect excuse to gather a group of friends, family, or both, for an evening of scrummy food and pancake flipping.
As a child, I remember spending every Shrove Tuesday over-excited and unable to concentrate on anything other than visions of my pancake-filled future. The thought of warm pancakes fresh-off-the-stove, topped with a squeeze of lemon and a generous coating of caster sugar. My mouth is watering.
The other aspect that is always jolly good fun, and sometimes rather unsuccessful, is the flipping. The higher you flip, the better. And if you manage to hit the ceiling, well you might as well just resign right now and live as the pancake king.
In my family, we have always had the traditional thin crepe-style pancakes on Shrove Tuesday, so that is the recipe I will be sharing with you today. This is out of my mums ancient, but so-well-used-that-grandad-had-to-fix-the-binding Delia Smith cook book. And it’s a good ‘un I assure you! I do also rather enjoy American-style hotcakes throughout the year – but as a breakfast treat with maple syrup and crispy bacon. You can look forward to that recipe in the not too distant future!
Alas – here be the recipe! This should make about 12 pancakes. Delia’s recipe is conveniently on the BBC website, which I will post at the bottom if you want to check it out. Happy flipping!
110g plain flour
200ml full-fat milk
pinch of salt
Extra butter to cook the pancakes in!
Lemon wedges & caster sugar to serve
1/ Sift flour into a medium-sized bowl, add salt, and make a well in the centre.
2/ Beat eggs before pouring into the well, then whisk until smooth fully combined.
3/ Mix together the milk and water, then add to flour mixture gradually.
4/ Melt butter, and add to mixture.
5/ Cook pancakes in butter on a medium to high heat, about a 1/4 cup at a time, in a non-stick pan.
6/ Serve in a stack with lemon wedges and lots of caster sugar. And perhaps a steaming hot cuppa.