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That’s right people, Pancake Day is on its way (4th March) and we’re getting ready to flip a crepe or two.

Whether you’re going for the american pancake and indulging in maple syrup or bringing a ‘je ne sais quoi’ to the party with french crepes, follow our tasty and easy recipes for a perfect pancake day. Get your frying pans at the ready!

 

 

 

American Pancakes

Try this recipe of fluffy pancakes, perfect for a weekend brunch.

Ingredients (serves 4-6)

135g plain flour                                   2 tbsp caster sugar

1/2 tsp salt                                             1 large egg

1 tsp baking powder                           130ml milk

2 tbsp melted butter, plus extra for cooking

Serve with…

Maple Syrup (a lot of it)

Butter

Blueberries, strawberries…

Method

1. Combine the flour, caster sugar, baking powder and salt into a large bowl.

2. In a separate bowl or jug, mix together the milk and egg, then whisk in the melter butter.

3. Pour the liquid mixture into the flour mixture and beat until you have a smooth batter. A good whisking should get rid of any remaining lumps.  Let the batter stand for a few minutes.

4. Heat a non-stick frying pan and add a knob of butter. When melted, add a laddle of batter to the frying pan. Wait until the top of the pancake is starting to form bubbles, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1/2in thick.  Repeat the process until all the batter is used up.

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Linea mixing bowl Linea retro scale Breville hand-mixer

 

Traditional French Crepes

Invest in a proper crepe frying pan and show off your flipping skills!

Ingredients (serves 6 crepes)

100g plain flour

1/2 teaspoon caster sugar

pinch of salt

1 egg

225ml of semi skimmed milk

Serve with…

Sugar, lemon, butter, jam, chocolate sauce, more butter…

Method

1. Combine flour, sugar and salt in a mixing bowl.  Make a well in the centre and add the egg, add the milk gradually and beat until all the ingredients are well combined. Let the batter rest a few minutes.

2. Heat a lightly oiled frying crepe pan over a medium hight heat. Pour in the crepe batter, using approximately 60ml for each crepe. Make sure the whole surface of the pan is covered with the batter evenly by tilting the pan in a circular motion.

3. Cook the crepe until the bottom is light brown. Loosen up the edges with a spatula and flip the crepe over to cook the over side.  Serve hot!

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Joseph Joseph laddle WMF spatula OXO Good Grips Whisk

Thomas Plant

crepe pan

 

 

 

 

 

 

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