This tasty pancake recipe is perfect for birthday recipes, breakfast recipes or for a special treat for the kids. Maybe it’s pancake day- and yous are all making the perfect, soft, mouth melting pancakes which are super tasty, super easy and super quick! After one bite you will be wanting to eat these everyday for every meal of the day!
Like I said these pancakes are perfect for the day, but what is the day all about? Shrove Tuesday, Pancake Day is the day before Ash Wednesday, observed in many Christian countries through participating in confession and absolution, the ritual burning of the previous year’s Holy Week palms, finalizing one’s Lenten sacrifice, as well as eating these treats and other sweets. ,
So not more beating around the bush, lets get straight into the pancake recipe so that the quicker you have read it, the quicker we can get into eating these amazing treats!
Pancake ingredients!
For the mixture
110g/4oz plain flour, sifted
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
or
whipped cream
jam
let us get straight into the method for these amazing pancakes!
Pancake method!
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
Set aside for 30 mins to rest if you have time, or start cooking straight away.
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
When the oil heats up, pour a bit of batter into the frying pan using a ladle or large desert spoon and spread it all evenly so that it is thin and round, basically the size of the bottom of the frying pan.
Cook the pancakes for roughly one minute, and then flip it with a spatula, fish slice, or try do an awesome frying pan flip- being super careful that you do not splash yourself with oil! Cook them until they are golden brown on both sides, and then repeat all this until you have ran out of batter.
Allow the pancakes to have time to cool, carefully place them on a plate or a cooling rack and let them cool, and then chose your toppings.
If your desired topping is lemon, Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
If you want to use jam and cream, layer jam onto the pancake and then spray the cream up and down. If you would find it easier, you could fold it in half if you would prefer to eat it this way, but that is your call!
If you want to use Nutella, do the same by layering it over the top and then layer pancakes on top of each other or fold them over if this makes it easier for you to eat.
There are many other toppings you can use like syrup, icing sugar, butter and Maple Syrup. This might be the most common way to top your breakfast pancakes, but that doesn’t mean it doesn’t deserve the top spot, Peanut Butter and Maple Syrup, whipped Cream, chocolate Chips, Nutella, berry syrups, fruit Jam, bacon or Sausage.
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