Hello, and welcome to the 1,000th pancake recipe you’ve seen so far today.
Also, happy pancake day!
Why does one side of a pancake always end up looking completely different to the other? I have no idea why but it happens every single time!
Whereas American pancakes tend to be small but thick (more like what we would call Scotch pancakes), British pancakes are pretty similar to the French crêpe. I’m not entirely sure what the difference is because they’re both made with flour, eggs and milk, but you can just about tell that there is one. Maybe it’s just that us Brits don’t have those big hot plates and spatula things that they spread the batter around with.
I don’t really know what I’m talking about, but I do know that pancakes are ace and that we should eat them far more often than once a year.
The traditional way to eat them is with lemon juice and sugar, but I also squeezed a bit of honey over the top of mine. You can pretty much eat them with anything though – Nutella, fruit (berries / bananas), golden or maple syrup, strawberry jam… we tend not to eat them savoury, but there’s no reason why you couldn’t.
So Lent starts tomorrow. Are any of you giving up anything for Lent? I am not religious at all, so Lent has no special meaning for me, but I do like the idea of challenging yourself to give up a vice for a while. In previous years I’ve given up chocolate and orange squash (seriously, I drink that stuff like it’s going out of fashion), and I don’t really like repeating myself, so this year it was pretty hard to choose. I thought about giving up cheese for about twelve seconds, but then quickly realised what a completely ridiculous idea that was, and that I may as well give myself a small chance of succeeding.
This year I’ve decided to give up alcohol, and maybe pasta – but my boyfriend wasn’t too happy about that second one, so I might end up forgetting that one. A 50% success rate is still pretty good, no?
Traditional British pancakes
Makes around 7 pancakes
200g plain flour
To serve: Lemon juice, caster sugar, honey
Whisk the eggs into the flour, and then gradually add the milk, whisking until the mixture is smooth.
Melt the butter in a large frying pan, and then pour this back into the pancake batter, whisking continually to ensure no lumps are produced by the hot butter.
Add a ladleful of the batter to the hot frying pan, and immediately tip the pan around to spread out the batter.
Cook over a medium heat for 1-2 minutes, until the underside is beginning to brown, and the edges are crisping up and coming away from the pan. Flip the pancake, and do the same to the other side.
Repeat for the remaining batter, and serve with lemon and sugar, and a little honey if desired.