Pancakes are for life not just Shrove Tuesday

Posted on 15th February, 2018

 

With days getting a little longer there are signs of life in the garden. Although it’s still too early to think about sowing seeds outside there are certainly some you can get going on the window sill or in the greenhouse if you’re lucky enough to have one. Rocket (of course), salad leaves, peas, broad beans and spring cabbage are all simple to sow in trays or pots ready to plant out when it’s a bit warmer. Rocket and salad leaves can be harvested from the windowsill either as micro-greens or when the leaves reach a decent size. It’s great to have a few fresh green leaves to hand and if, like me, you have raised beds in the garden there will already be new growth on the few rocket, mizuna, black kale and herb plants left in the ground over winter. Warm salads, one pot casseroles, curries and stir-frys will all benefit from a handful of fresh green leaves so get sowing or get picking the new leaves from your pots and gardens,

 

I hope this week saw you all having a go at pancakes from scratch, surely one of the simplest of recipes and one everybody can join in with. I made mine with white spelt flour and free-range eggs and served with traditional lemon and sugar (I am a traditionalist about some things).

However why we don’t make pancakes more often is a mystery to me and so I decided to share a couple of tips so you can make pancakes regularly and not just on Shrove Tuesday.

 

The range of recipes for ‘pancakes’ is staggering, the proportions of the 3 main ingredients, flour, eggs, milk varies so much that I basically ignore them all. Working with idea that pancake batter needs to be liquid enough to pour, thick enough to coat the back of a spoon and rich enough to taste of something

I used:

Approximately 400 grams of spelt flour

4 eggs

600mls milk

A glug of vegetable oil

A good knob of butter

A tspn salt

(all of the above measurements are relative, if you have fewer eggs add more milk, if it’s too thin add more flour-eventually you will just get to know what makes a good batter-practice makes perfect)

 

You don’t need baking powder, you don’t need sugar in the actual mixture and you don’t need a food processor.

 

Mix the oil with milk and whisk in the eggs. Pour into the dry ingredients whilst stirring with a wooden spoon or whisking with a hand whisk. Make sure it’s lump-free and leave to stand. When ready to cook I pour the mixture into a jug as this makes it easier to get the right amount in the pan.

 

Melt the butter, add a little oil and swirl around a solid based non-stick omelette pan, pour the excess oil/butter into a saucer/dish as you will need to recoat the pan regularly.

 

The pan needs to be hot but not smoking. Pour in a little of the batter and allow it to coat the base, it takes under a minute to cook so keep watching the batter until little bubbles pop on the surface, now toss it (if you’re brave) or flip with a spatula. Cook the other side for about 20 seconds. Slide it out onto warm plate and put in a warm oven while you keep the production going. This amount of batter makes around 20 pancakes.

 

Serve with the topping of your choice, chocolate spread, peanut butter, fruit and cream, ice-cream…the combinations are endless.

 

Safe to say this week’s blog has taken an unexpected turn as my intention was to talk about making soft flour tortillas…so you’ll have to watch this space for that story.

 

Don’t forget to post your success stories or failures on Facebook or Twitter. Use the contact form if you have any questions. I won’t bite (promise).

 

 

 

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