Pancakes for Everyone

February 9, 2013

Pancake Day is next week

Shrove Tuesday or Pancake Day as it is probably better known is on 12th February 2013

Mum’s pancakes were always the best! I have fond memories of arriving home from school on a cold February afternoon in Yorkshire, my mother was sitting on a stool in front of the open fire cooking pancakes. Served piping hot with lemon juice and a sprinkling of sugar, they were scrumptious. I believe we ate so many that we couldn’t eat any supper that night.

Pancakes by hand

Pancakes by hand are easy to make.

Here is the basic recipe for the pancakes my mother made.

8oz Plain flour
2 eggs
1/2-3/4 pint milk*

*This will depend on the type of flour used. some fkours are more absorbent than others

Method

  1. Using a large mixing bowl wooden spoon or wire whisk.
  2. Sieve flour into mixing bowl.
  3. Make well in centre and break eggs into well.
  4. Beat eggs and a little milk in centre of well incorporating more flour gradually.
  5. Add remaining milk gradually to make a smooth batter.
  6. Adjust consistency by adding a little more milk at a time.
  7. Allow batter to ‘stand’ for at least an hour*.
  8. * Much better if you can cover bowl of batter and allow to rest overnight.
  9. The batter will thicken and any lumps will come to the surface.
  10. Remove any lumps by pressing against side of bowl.
A food processor can be used to make pancake batter for crepes

A food processor can be used to make pancake batter for pancakes.

  • To cook pancakes
  • Heat frying pan on a medium / high heat, add a little oil or other fat .
  • Pour batter onto hot frying pan. It is a good idea to use a ladle or small container to take batter from bowl.
  • Swirl batter around pan to cover whole base or use back of soup ladle to spread batter across base of frying pan.
  • Allow surface to dry out, edges of pancake will begin to pull away from frying pan, enabling you to put a spatula or turner under the pancake to see the other side.
  • If it is speckled then you can turn it and dry the other side of the pancake.
  • Turn onto a warmed plate.
Pancakes served with lemon juice and sugar

Pancakes served with lemon juice and sugar

Frying pans

Selection of frying pans used in the kitchen at Mornington House

The large black cast iron frying pan was purchased from Simpson Sears in Burnaby, B.C. Canada many years ago. Just five days after I arrived in the country. It travelled with us on camping trips from Northern B.C. through Washington, Oregon, California, Nevada, Wyoming, Alberta. Used for cooking breakfast, spaghetti sauces, pies and even cakes. It  is has been a faithful servant in our kitchen.The shiny pan on the right is a much used omelette pan; also used for cooking thin crêpes.The other two pans are recently acquired and have non-stick surfaces.

Surprisingly we have relatively little  kitchen equipment. There is only home in the kitchen here at Mornington if a pan or saucepan can perform several tasks. There is no room on the shelves or in the cupboards for a ‘space taker’ with no regular function.

World wide Pancakes 

Every country makes pancakes, crepes, blinis, hot cakes, the names are endless. Teaching in a Canadian high-school with it’s multi ethnic mix of Canadians exploring @pancakeday was always educational. Students were asked to bring a ‘family recipe’ to use to make pancakes. The variety of different pancakes was enormous. From chapatis to Tacos, blinis and It helped to demonstrate the similarities between our traditions rather than our diversities. I loved teaching.
Nowadays, I enjoy sharing recipes and experiences with our friends, family and guests.
We find that little people love making their own pancakes.
The following recipe is the one used by Warwick for breakfast pancakes. (n.b. in Canada these are called ‘Hot Cakes’)

Warwick’s Pancakes

         1 ½ Cup Plain Flour
         2 tsp Baking Powder
    or 1½ cups Self Raising Flour
         2 Tbsp Granulated Sugar
        3Tbsp. Cooking Oil or melted butter
        2 Eggs – Beaten
        ¾ -1Cups Milk

Method

  1. Measure flour
  2. Mix dry ingredients and sift together
  3. Beat eggs, add milk and oil or melted butter.
  4. Add liquid to dry ingredients, slowly, to prevent lumps forming; stir do not beat.
  5. Heat a griddle or frying pan: to test temperature sprinkle with a few drops of water if they dance the pan is ready.
  6. With sufficient fat in the recipe and a good pan, no extra fat will be necessary.
  7. If the first pancakes sticks, a small amount of fat maybe added before each lot of pancakes are cooked.
  8. Pour batter onto pan allow about ¼ cup for each pancake.
  9. Bubbles will come to the surface, when first bubbles begin to burst and stay open, flip over with a pancake turner or spatula.
  10. Put pancakes onto warm plate and keep warm in oven.
  11. Serve immediately.

Makes 14-16 pancakes 4-5 inches in diameter.

Serve with maple or blueberry syrup

Happy Cooking