Forget Valentines Day, February is all about pancake day for me!
My family always honoured this tradition, and it is one I have never stopped following. Today I am going to provide two of my favourite pancake recipes – British & American. I will also suggest a perfect array of toppings to go with each – both sweet and savoury – to suit your tastes!
Firstly we are going to kick off with what our family refer to as “Traditional Pancakes”, which are British.
Ingredients
For the pancake mixture:
220g/8oz plain flour, sifted
pinch of salt
2 eggs
1 pint of milk
50g/2oz butter
Method for making the batter
- Sieve the flour and salt into a large mixing bowl. The sieve must be held high above the bowl so the flour gets a really good airing.
- Create a well in the centre of the flour and break the eggs into it.
- Whisk the eggs making sure any bits of flour from around the edge of the bowl are throughly mixed in with the egg.
- Gradually add small quantities of the milk, whilst continuing to whisk.
- Whisk until the batter is smooth and with the consistency of single cream.
- Melt a small quantity of butter (although in Spain I tend to use Oil now with equally good results).
- Spoon around 2 tbsp of the melted butter or oil into the batter and whisk it in.
- Leave the batter to stand for at least 30 minutes.
- Your pan must be really add. Place a small quantity of butter or oil into the spam and wipe over with piece of kitchen towel to distribute and coat the pan.
- Add about 2 tablespoons of the batter mixture and as soon as it hits the pan swirl to get the pan evenly coated. It should be a nice thin pancake – slightly thicker than a french crepe but significantly less than an American pancake
- With real care lift the edge of the cooked pancake with a palette knife to check if it tinged gold at the bottom
- Flip the pancake over with a palette knife to begin cooking the other side – you could flip it if you wish, and I am rather practiced at the art, but do be prepared to lose a few if you do!
- Stack the pancakes as you make them between sheets of greaseproof paper on a plate. We tend to have a slightly warm oven and keep them in there until all are ready
Favourite Toppings
Sweet
- Lemon Juice & Sugar. Absolute Divine.
- Orange Sauce. (my own recipe). Place 1/2 a litre of orange juice in a pan with 2 tablespoons of brown sugar. Bring to boil and reduce heat, then simmer gently until thick.
- Cherry Sauce. Destone fresh cherries or buy a tin. Heat in a pan with around 2 tablespoons of sugar until thick. Served with vanilla ice cream.
- Chocolate Sauce
- Toffee Sauce
Savoury
- Melted Cheese
- Soft Goats Cheese & Mushroom