Today…. it is Pancake Day.
Or technically, Shrove Tuesday.
A day where it is pretty much necessary to eat pancakes until you feel a bit sick.
My standard recipe is Delia’s:
Basic Pancake Batter Recipe – taken from Delia Smith’s Complete Cookery Course
110g/4oz plain flour
a pinch of salt
2 large eggs
200ml/7floz milk, mixed with 75ml/3floz water
2 tbsp melted butter, plus a little extra for cooking the pancakes
Sift the flour and salt into a large mixing bowl, then make a well in the centre and brak the eggs into it. Start to whisk the eggs, beginning to incorporate the bits of flour from around the edges as you do so. Then add small quantities of the milk and water mixture gradually, and whisk until smooth.
When you are ready to cook the pancakes, add the butter to the batter and stir it in.
Melt a little butter in a pan and swirl it all around to get the whole of the pan covered, then get the pan really hot, then turn the heat down to medium.
Add a couple of tablespoons of mixture to the pan and swirl around to cover the base of the pan, leave for half a minute, then test the edges by lifting gently with a spatula to see whether it is cooked. You can then either flip it over in order to get both sides evenly cooked and crispy, or if it is thin enough it should be cooked anyway.
Serve immediately with a topping of your choice!
Of course in our house… we have to have a gadget, you pour the batter in the top, and push the button down to release batter out of the bottom into the pan:
It works well!
I usually cook up a bit of pepper, mushroom, and onion with some pesto and creme fraiche as a bit of a savoury option, however, this year I decided to make some Sage and Butternut Squash Risotto. It was lush. We also had maple syrup, vanilla icecream, berries, chocolate….. and of course the classic lemon and sugar!