Sunday, 18 January 2015

The Ultimate Pancake Recipe


Pancake Update!!!

We are having a Pancake-Off. Me and Mr Mean are going head-to-head in the pancake-making stakes in the ultimate breakfast fluff test. He should win. After all, he does make a batch every weekend. But has he become complacent? Has his methods become sloppy over all these weeks? 

These aren't strictly traditional pancakes, like the French crepe, but a great alternative. They are a light and fluffy Scotch pancake - also known as drop scones.

Well, the verdict's in. And I'm the winner! Yes! Sorry Mr Mean. I followed my recipe to the letter, except that I forgot I was making a double batch and added half the milk which resulted in a super thick and fluffy pancake. Very cheeky! So here's the recipe for my Super Thick Award-Winning Pancakes!

Eddie likes them so much, he cries when he's finished! That boy certainly loves his breakfast pancakes!



The Ultimate Pancake Recipe

Serves 5-6
250g (9oz) self raising flour
pinch of salt
50g (2oz) caster sugar
4 eggs
100ml (4floz) milk
50g (2oz) melted butter

    1. Sift the flour and salt into a bowl, stir in the sugar and make a well in the centre, pour the eggs in and add a little of the milk.

    2. Start to beat and gradually add more milk until you have a smooth batter that drops reluctantly off the spoon. 

    3. Stir in the melted butter.

    4. Heat a heavy-based pan over a medium heat and grease with a smear of butter or oil. 

    5. Drop tablespoons of the batter onto the pan, leaving room for it to spread. When bubbles start to form, flip them over and cook for a few more minutes.

    6. Serve with golden syrup, jam, fruit compote, yoghurt, Nutella - anything you feel like!
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