:: Basic Pancake Recipe

February 23, 2009 at 1:20 pm 6 comments

Since it’s pancake Tuesday tomorrow, I thought I’d post a basic pancake recipe so you can prepare the batter ahead of time- Tomorrow I have a super tasty caramel apple sauce to post which goes perfect with pancakes, so stay tuned for that!

This recipe is a little nostalgic for me, it comes from a Delia Smith cookbook, “Delia Smith’s Complete Cookery Course”, which is one of the oldest cook book’s we have in our house.  The first page is signed by my auntie Ann who had bought it for my mom as a belated Christmas present and is dated January the 22nd 1983.  The book is full of old cards, notes, and handwritten recipes which have been collected over the years.  Pancakes were one of the first things I learned to cook and when I actually went to check up the proper quantities, the pages were partially stuck together and full of splatters- which is for me, the sign of a truly great recipe!

Basic Pancake Recipe

You can easily make this batter the night before to save time in the morning.  Have a little melted butter in a bowl and some kitchen paper so you can wipe the pan before adding a ladle of the batter.

Makes 12-14 recipes.
110g of plain flour.
A pinch of salt.
2 large eggs.
200ml of milk.
75ml of water.
2 tablespoons of melted butter.

Sieve the flour into a large mixing bowl and with a spoon make a well in the center.  Break the eggs into the well and using a whisk slowly incorporate them with the flour.  Don’t worry too much about lumps as they should disappear when you add the rest of the liquid.  Gradually add the milk and water until you have a light batter.  Heat a little butter in your frying pan over a hot heat, and add 2 tablespoons of melted butter to the batter, stir through to combine.  Add a ladle full of the batter to the hot pan and move from side to side until it evenly covers the surface of the pan.  Reduce the heat and cook for about a minute each side or until the batter begins to take a nice golden colour.  Feel free to try your hand at flipping half way through!
Serve straight away with your filling of choice, or try the classic filling of lemon juice and sugar.  You can cook all the batter off and save the pancakes for later.  Simply layer the crepes on top each other, cover with some cling film and store in the fridge.  They should heat up well in a microwave.

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Entry filed under: egg, milk, pancakes.

:: Basic Cupcake Recipe :: Caramel Apple Sauce

6 Comments Add your own

  • 1. Kay  |  February 23, 2009 at 2:01 pm

    You are so gonna like my recipe later this week 🙂You can already see the photos in my flickr, btw.If you want your pancakes to be a bit firmer (what’s really nice when you’re adding fruit such as blueberries), try adding somke baking powder.

    Reply
  • 2. Scott Mindeaux  |  February 23, 2009 at 5:54 pm

    I much prefer these pancakes to the ones we make and are used to here in the States. Can’t wait to try them!

    Reply
  • 3. Michelle  |  February 24, 2009 at 3:25 am

    OH…these look wonderful! Can’t wait to see the caramel sauce you’re going to make!

    Reply
  • 4. Christine  |  February 25, 2009 at 12:25 pm

    Since living in the UK and moving back to the states I miss these so much – I never got the recipe. Thank you so much for this!

    Reply
  • 5. matt wright  |  February 25, 2009 at 9:53 pm

    Delia Smith recipe? I used this just the other day!

    Reply
  • 6. Donal  |  February 25, 2009 at 9:58 pm

    Hey Kay!Thanks for the advice must give it a go! Though I do like my crepes to be be like crepe paper! 🙂Hey Scott!Yeah I guess they can be a little stodgy at times. This are a nice change!Hey Michelle!Thanks- hope you liked the apples!Hey Christine!No probs hope you enjoy them!Hey Matt!Yes as I said in my post, this is a recipe from “Delia Smith’s Complete Cookery Course”.

    Reply

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