Dad’s English Pancakes
Traditional fare for Shrove Tuesday
MAKES 20 Large Pancakes
PREP TIME 20 Min
COOK TIME 50 Min
Ingredients:
2 2/3 cups plain flour
3 large eggs
3 cups 2% milk
1 cup water
Pinch of salt
Butter for frying
serve with sugar and/or butter, fruit
to taste:
Directions:
1.
Sieve the flour and salt into a large bowl and make a well in the mixture.
2.
Break the eggs and stir into the dry ingredients to make a breadcrumby mix.
3.
In a jug mix the milk and water (the water makes a lighter batter). Add the milk and the
water mix bit by bit, beating constantly to avoid lumps.
*if you have a food processor just throw all the ingredients in and zap until smooth!
4.
Pop a large frying pan over a medium heat. Add a large knob of butter (1 ½ oz) and melt.
5.
Pour the excess butter into a small bowl and reserve it for later.
6.
Using a ladle pour a spoonful of the pancake batter into the hot pan and swirl to get a
full but thin covering - cook for about 1 min each side (it's ready when it's easy to flip
over).
7.
Serve immediately with sugar and lemon or other toppings.
8.
Add a little more butter (just enough to lightly coat the pan) and pour more batter for the
next pancake.
*Dad’s third rule of gastro-economics.....
cooking pancakes is a long, tedious business so unfortunately demand tends to exceed
production. You may need to build up an inventory by warehousing in a hot oven before
opening the market