Pancake day/Shrove Tuesday for some is a religious occasion or just an excuse to eat loads of pancakes. I love pancakes (who doesn’t) but relied on my mum to make. So when I came to university it was a bit of a shock, she shared her secret recipe with me so now I can make pancakes just as good as hers.
Here is her recipe, not so secret anymore…
Ingredients/equipment needed:
- Toppings of your choice (syrup, Nutella, sugar, lemon juice, strawberries, blueberries etc.)
- 300ml of milk (or 150 of milk and 150 of water)
- Olive oil
- 1 egg
- 100g of plain flour (about 3 tablespoons)
- Mixing bowl/measuring jug
- Frying non-stick pan
- Sieve (optional)
- Fish slice
- Whisk/fork
Recipe:
- Heat non-stick frying pan so that it gets very hot.
- Put a table spoon of olive oil in the pan.
- Pour 300ml of milk into a mixing bowl (to be healthy you can do half milk and half water).
- Crack an egg into a mug.
- Beat the egg in the mug with a fork.
- Pour the egg into the mixing bowl with the milk.
- Whisk/fork sifted flour (100g/3 tablespoons) into the milk and egg mixture one spoon at a time whisking after each spoonful.
- Add a table spoon of olive oil to the bowl
- Keep whisking the mixture together until there are no lumps of flour.
- When the oil is bubbling in the pan pour in a small amount of mixture, enough to cover the bottom in the pan.
- Wait for the mixture in the pan to solidify ease around the edges of the pancake with a fish slice to help you to turn it over.
- Leave the pancake to brown.
- Put the pancake in a warm oven to keep warm.
- Re-grease your pan for another pancake (using oil).
- Re-whisk your remaining mixture and pour enough into the pan to make your second one
- When you’ve used up all of your mixture put your toppings on and dig in!
Worcester Student Life 