Photo by Cafe Darclee
It’s Shrove Tuesday aka Pancake day. Traditionally a time to get rid of sugar, fat and eggs before fasting for Lent, it’s now a bit of a treat in the culinary calendar.
Pancakes are ridiculously easy and quick to prepare, and once you’ve got them made, you can stick pretty much anything you fancy in them.
This recipe employs the five 1s formula.
Ingredients
1 egg, preferably free-range or organic
1 cup of self-raising flour
1 cup of milk
1 pinch of salt
1 nob of butter (melted, around 20g)
Method
Whisk together the egg, flour and milk in a bowl, melt the butter in a pan and then beat into the mix removing any lumps.
Some people say its good to set aside the batter for half an hour or so before you attempt making any pancakes, I’m not sure if makes that much difference, but it doesn’t do any harm, so why not give it a go.
Heat up your frying pan and using a piece of kitchen towel with a nob of butter on it lightly coat the pan. When it’s good and hot, ladle in enough batter to thinly coat the pan’s base. Pick up the pan and tip from side to side to ensure it’s coated evenly. Once one side is just turning golden brown, either toss it or flip it over with a fish slice to cook the other side.
At this point you can add some fillings. We had our savoury pancakes this year with Emmental cheese and smoked ham. Place thin slices of Emmental on half of the pancake’s base, top with the sliced ham and then fold in half. Serve with a mixed salad with a Dijon mustard dressing.
For the sweet ones we had the classic lemon and sugar, still a favourite, and also tried a more American style filling of banana, crunchy peanut butter and maple syrup, which I’ve got to say was super tasty.
Roll on next year.
Tags: Banana, Day, Emmenthal, Ham, Lemon, maple syrup, Pancake, Peanut Butter, Shrove, Sugar, Tuesday
