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The Best Pancake

Pancake Day, or formally known as Shrove Tuesday, is the day before the start of Lent; Ash Wednesday. Shrove Tuesday, aka Pancake Day always falls 47 days before Easter Sunday, so the date varies from year to year. 

Traditionally this was a time of fasting and on Shrove Tuesday, Christians went to confession and were absolved from their sins. A bell would be rung to call people to confession. This came to be called the “Pancake Bell” and is still rung today in many Churches today.

Because people would starve themselves, Shrove Tuesday became a day of feasting as it was the last opportunity to use up eggs and fats before embarking on the fast, and pancakes are the perfect way of using up these ingredients.

Nowadays, we tend to lavish our pancakes with sugar, lemon juice and even melted chocolate. Although some opt for a more savoury option. So, how do you make the perfect Pancake? 

 

Ingredients (Makes 8) 

  • 100g plain flour
  • eggs
  • 300ml semi-skimmed milk
  • 1 tbsp sunflower oil or vegetable, plus extra for frying
  • pinch salt

 

Method

  1. Put 100g plain flour and a pinch of salt into a large mixing bowl
  2. Make a well in the centre and crack 2 eggs into the middle.
  3. Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  4. Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
  5. Heat the pan over moderate heat, then wipe it with oiled kitchen paper.
  6. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
  7. Leave to cook undisturbed for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
  8. Hold the panhandle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
  9. Continue with the rest of the batter, serving them as you cook or stack onto a plate. Enjoy!

 

Recipe from BBC Good Food: https://www.bbcgoodfood.com/recipes/perfect-pancakes-recipe