So, Valentine’s Day has been and gone, and Tuesday sees one of our favourite days arrive – Pancake Day!
Whether you call it Pancake Day, Shrove Tuesday or Mardi Gras, there is nothing better than spending a dreary February Tuesday stuffing your face with one of life’s best foods.
I’m a fan of a crepe, I’m not going to lie. I do like a classic lemon and sugar, usually preceded by a savoury version with cheese and parma ham with rocket. YUM!
But for breakfast, bust out the big dogs. These boys aren’t for the feint hearted when it comes to pancakes, these are the real deal. Thick, fluffy and melt-in-your-mouth, they go great with either bacon and maple syrup or berries, Nutella or yoghurt.
1 cup of GF self-raising flour (Dove’s Farm is great)
1 scant cup of milk with a few drops of lemon juice added (or a cup of buttermilk if you have it). The milk should curdle slightly.
A knob of butter
A heaped teaspoon of caster sugar
- Sieve flour into a large jug or bowl and add sugar.
- Melt butter in microwave or hob. Leave to cool slightly.
- Add the egg and the milk mixture to the flour and whisk. Don’t worry too much about lumps!
- Add the butter and whisk until thickening.
- Heat a small amount of oil in a frying pan on a mid-high heat and tip the excess into a mug or cup to save for the next time.
- Add a ladle of pancake batter to the pan and swirl slightly. Cook until the edges turn yellowy and the batter is bubbling.
- Flip and cook the other side for a minute or two.
- After every two pancakes, swirl more oil around the pan and pour back into the cup.
- Keep your stack warm in a cool oven until all the batter is cooked.
- To make shaped pancakes, use a cookie cutter with a handle that you can hold down against the pan. This will stop the batter seeping underneath. Spray the cutter with cake release or grease with oil or butter. Once the batter is bubbling, remove the cutter and flip your cake!
- Serve with a selection of toppings for a yummy morning feast. Enjoy!