The boys are already really excited and looking forward to Shrove Tuesday on 9th February. We all love pancakes in our house and if we’re lucky then on a Sunday morning Daddy may make us pancakes for breakfast.
I like the thin crepe style pancakes rather than the fluffy American ones. Mainly because I can eat more of them without getting too full up so we get to have lots of different filling combinations.
This is the tried and tested Delia Smith pancake recipe we use, makes approx 8 pancakes;
- 110g/4oz plain flour, sifted
- pinch of salt
- 2 eggs
- 100ml/7fl oz milk mixed with 75ml/3fl oz water
- 50g/2oz butter
- Sift the flour and salt into a large bowl.
- Make a well in the centre of the flour and break the eggs into it.
- Start whisking the mixture together, getting all the loose bits of flour.
- Gradually add the water and milk while still whisking.
- Make sure that you keep whisking and get any loose bits until smooth.
- Place in the fridge to cool or if in a hurry you could always add a couple of ice cubes and mix in.
- Melt the butter into a very hot pan then add 2 tbsp back to the batter mix and whisk in. Put the rest in a bowl to lubricate the frying pan when you make the pancakes.
- Pour a little of the melted butter into a hot frying pan and add a ladle full of the batter mix. Tip the mixture around the frying pan to give and even coating.
- It should take about 30 seconds to cook and then you get the fun part of trying to flip it over to brown the other side.
You’ll also want to make sure that you get some yummy fillings to go inside the pancakes.
Our favourites are:
- Daddy: – Banana and Nutella
- Ben: – Nutella
- Will: – Sugar and Jam
- Me: – Lemon and Sugar or Panacotta and Strawberries if we’re feeling posh!
I’ll definitely be making pancakes after school on 9th February for the boys, best make sure I’ve got all the ingredients in.
What are your favourite pancake fillings?