Wednesday, June 8, 2011

How to make the perfect pancake

Making pancakes

Try this basic pancake recipe, adapted from celeb chef Delia Smith, to make enough mixture for 12-14 pancakes. Yum!
But don't forget to ask your mum and dad to help!
For the pancake mixture:
110g/4oz plain flour
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice
lemon wedges
(NR TIP: you can try anything you like - be imaginative! You could try fruit and maple syrup, chocolate spread, ice cream, melted chocolate... yum)
  • Sift the flour and salt into a large mixing bowl.
  • Make a well in the centre of the flour and break the eggs into it.
  • Begin whisking the eggs.
  • Gradually add small quantities of the milk and water mixture, still whisking.
  • Whisk until all the liquid has been added and the batter has the consistency of thin cream.
  • Melt the butter in a pan.
  • Spoon 2 tbsp of it into the batter and whisk it in. Use the rest of the butter to grease the frying pan before you make each pancake.
  • Get the pan really hot, then turn the heat down to medium - be really careful doing this bit. You might want to get your mum and dad to help at this point!
  • Ladle 2 tbsp of the batter into the hot pan all in one go.
  • Tip it around from side to side to get the base evenly coated with batter.
  • After about half a minute, and when the bottom is golden in colour, flip the pancake over.
  • The other side will only need a few seconds to cook.
  • Slide the pancake out of the pan onto a plate.
  • To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar.
  • Enjoy!

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