Saturday, April 9, 2011

English pancakes

I've given up trying to convince the rest of my family of the superiority of Scottish over English pancakes (which, needless to say, are really French anyway). These are the ones Carmela makes for breakfast, although once the first pancake has been plated up she disappears to the living room (at the other end of the house) and leaves me in the kitchen tending to the frying pan.



Ingredients
2 cups of milk
1 cup of plain flour
2 eggs
vegetable oil for frying

Method
  1. Pour the milk into a large bowl. Sift the flour on top and mix well with a whisk. Add the egg, and whisk again until you have a smooth batter. (Don't whisk for too long, though, or your pancakes will become rubbery.)
  2. Heat a large, non-stick frying pan. When it is hot, add a couple of spoons of vegetable oil, swirl it around to coat the pan, and pour off the excess oil into a cup.
  3. Pour a ladle of the pancake batter into the pan, swirl around so it is evenly distributed, and cook over a high heat for a minute or so until it is golden.
  4. Flip over, cook for another 30 seconds or so, and serve with the topping of your choice - lemon and honey, melted chocolate, or just plain sugar.

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