Pancakes are traditionally eaten on Shrove Tuesday, served with golden syrup or sugar and lemon juice. They are ideal at other times of the year with both sweet and savoury fillings. With a little practice they are quick and easy to make.
- 4 heaped tablespoons plain flour
- 1 large egg
- 1 pint milk (or 1/2 pint milk and 1/2 pint water)
- pinch of salt
- lard or oil for frying
- Sift the flour and salt into a large bowl.
- Make a well in the centre.
- Break the egg into the well and add a little milk.
- Stir and then beat using a wooden spoon until a smooth batter is achieved.
- Put the batter into a jug.
- Heat a small piece of lard or oil in a non-stick frying pan (if possible).
- Pour in a little batter and run it around by tipping the pan a little.
- Cook for 1 minute then turn (or toss) and repeat on the other side.
- Keep the pancakes stacked on a plate in a warm oven while the rest of the batter is being cooked.
- Serve traditionally with lemon sugar and golden syrup or with cream, jam, ice cream, fruit, or your own favorite. Savoury fillings could include seafood, beef, chicken or vegetables.
- To freeze, stack the pancakes with each separated from the next with a sheet of grease-proof paper.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 - 6 pancakes