A QUICK AND EASY PANCAKE RECIPE

Lorna Ball
@lornasleaning

Pancake Day (or Shrove Tuesday as others like to call it) this year is on 9th February, and it often gets overlooked, but why? Pancakes are delsih. In our family, we do more Crepe style pancakes, but this year, I used a different recipe which made a traditional American pancake (like the ones in ‘iHop’). They’re often a bit easier to make (and flip) than the crepe ones we usually make. So here’s the recipe in case you want to try and make some yourself.

Prep Time: 5 minutes

Cook Time: 10 – 15 minutes

Serves: 12

WHAT YOU WILL NEED

  • 8 medium sized eggs
  • 305g plain flour (approx.)
  • 370ml milk (can be whole/semi-skimmed/skimmed)
  • 2tsp baking powder
  • 2 pinches salt

PLUS any other ingredients you want to include (like chocolate chips for example to pop in the mixture.

STEP ONE: Prepping the eggs

Firstly, you must crack each of the eggs into a bowl, once you’ve done this, you can separate the eggs yolks from there. You could use a spoon to do this (although it will have to be done with care so as not to break the yolks) or you could use a plastic bottle like I did. This technique was a lot easier, if you’re not sure how to do it or have never heard of it before, search for it on YouTube, trust me, it’s a life hack you won’t forget in a hurry!

 

Once you’ve done this (you should now have egg yolks in one bowl and the egg whites in another), whisk the egg whites until the mixture becomes fluffy, and relatively stiff. It would be easier to use an electric hand whisk as it will save a lot of time and effort, although be careful not to over whisk as the mixture will go back to being too watery and you don’t want that.

STEP TWO: Make the batter

Take the bowl with your egg yolks in, and sift in the plain flour. Then add the baking powder and the milk.Now mix it all together until the mixture looks relatively smooth with as fewer lumps as possible.

STEP THREE: Fold the two mixtures together

Pour the batter (bit by bit) into the egg white mixture. Don’t beat the mixtures together, it’s very important that you fold it all together. This can be done a lot easier with a spatula rather than a wooden spoon or a whisk. You need to make sure you don’t knock all the air bubbles out of the egg whites. The mixture still needs to be fluffy and stiff in texture.

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STEP FOUR: Cooking the pancakes

Put a tiny slither of butter into a warm, non-stick pan and place on a low, steady heat. Pour some of the mixture into the middle of the pan (a ladle full) and wait until the edges look hard, then, using a plastic spatula (not the same one you used to fold the mixture in), flip the pancake over, do this a couple of times until they’re evenly cooked on both sides (they should be golden brown by the time they’re done). Each pancake should take around two minutes each to cook.

STEP FIVE: Serve and eat the pancakes

This is the best part, you can now decide what you want to put on your pancake. For this recipe, I used chocolate chips, maple syrup and a sprinkling of icing sugar (I didn’t eat these, but my family loved them!).

You could have lemon and sugar, Nutella, golden syrup, honey, yogurt, fresh fruit, maple syrup…basically anything you want to make your pancake as tasty as possible.

 

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