Compared to the delicate silkiness of a French crepe these pancakes make
hearty helpings that you will find are a complete contrast but, nonetheless,
quick and easy to cook and just as tempting to the taste buds. They can be
sweet or savoury, depending on your choice of flavouring.
This recipes serves 4 – but be ready with a back-up batter! There could be
an urgent demand for second helpings?
Ingredients:
- 115gm of plain flour
- 140ml of milk
- 3 large eggs
- 1 heaped teaspoon of baking powder
- pinch of salt
Preparation:
Carefully separate the eggs by putting the yolks into one mixing bowl and
the whites into another.
Mix the flour, baking powder, milk and yolks into a
thick, smooth batter.
Then add the salt to the egg whites in the other bowl
and whisk until it forms stiff points.
Now fold it into the batter and you
are ready to cook.
Using a non-stick pan on a medium heat pour in some of your batter.
Fry until it’s firm and golden then add your chosen topping (see below) to the
uncooked side.
Flip over the pancake and continue to fry until both sides
are golden.
You can make these pancakes any size you like and simply drizzle them with
lemon and sugar, treacle or maple syrup. But if you want to be more exotic
why not try, for a savoury finish, crispy bacon or pancetta or corn on the
cob. If you prefer something sweet there’s all sorts of things you could add
such as grated chocolate, stewed apple, blueberries – in fact anything that
takes your fancy!
