Whisk up the eggs, sift in the flour, add a splash of milk and hey presto, you have a delicious gooey pancake mix. Pancakes are so simple for the whole family to make, so fetch the aprons and get everyone showing off their pancake-flipping skills.
When Shrove Tuesday (9th February) comes around, I love to make my pancakes as a French-style Crêpe with a delicious caramelised apple topping. You could also make a ham & cheese savoury crepe or thick and fluffy blueberry American pancakes, the options are endless and kids love them.
Whatever kind of pancake-making route you take, be sure to have lots of toppings to hand so that everyone can dig in. Bon appetite!
PANCAKES WITH CARAMELISED APPLE
Makes 8 pancakes
100g plain flour
A generous pinch of salt
300ml (1/2 pint) milk
50g melted butter
8 small dessert apples or 4 regular apples
50g light muscovado sugar
Double cream or vanilla ice cream to serve
1. Whizz the flour, salt, sugar, eggs and milk in a blender or food processor until smooth. This will only take a few seconds. Alternatively sift the flour with a big pinch of salt into a mixing bowl, make a well in the centre and add the eggs. Use a balloon whisk to incorporate the eggs into the flour and gradually whisk in the milk until smooth and the same consistency as double cream. You can add a little water if it is too thick. Set aside for 10 minutes if you can.
2. To make the pancakes melt a small knob of butter in a thick –bottomed 18cm to 20 cm (7 to 8 in) frying pan.
3. When the butter sizzles pour out any more than just coats the bottom of the pan – alternatively brush the base of the pan with melted butter.
4. Pour in enough batter (approx. 4 tablespoons) to coat the base of the pan and quickly tilt the pan from side to side to spread evenly.
5. Cook the pancake for about one minute, then flip it over (you can use a spatula for this) and cook until the underside is lightly flecked with gold. Continue with the rest of the batter, brushing the pan with melted butter when necessary.
6. Meanwhile, core the apples and cut into thin slices.
7. Melt the butter in a frying pan, add the sliced apples, sprinkle with some muscovado sugar and sauté for a few minutes. Delicious served with the pancakes with cream or vanilla ice cream.
BUTTERMILK BLUEBERRY PANCAKES
Makes 15 pancakes
200g self raising flour
50g light brown sugar
1 tsp baking powder
234 ml buttermilk
1 tsp vanilla extract
Pinch of salt
A little oil or butter for frying
1. Put the flour, sugar and baking powder into a bowl.
2. Mix the egg and buttermilk together and pour into the dried ingredients.
3. Add the vanilla and salt and whisk until smooth.
4. Add the blueberries and fold into the mixture.
5. Heat a little oil or butter in a frying pan.
6. Fry the pancakes for about 2 to 3 minutes each side until lightly golden and puffy.
7. Serve warm with maple syrup and butter.
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