Pancakes and batter
Nov 4, 2011 20:50:19 GMT
Post by Charlie Arnold on Nov 4, 2011 20:50:19 GMT
This is one of the staple foods in our house as it is so easy and can be used savoury or sweet.
I tend to make a batch and use it over several days, if you are using GF flour you do have to mix it together really well if you have stored it for a while as it separates quite quickly. I store it in a tumbler or jar then shake well before each use.
English pancakes: (or crepes)
4oz plain flour
1/2 tsp salt
1 large egg, for richer use 2 eggs.
300ml milk
Easiest to mix with electric whisk for a few minutes or liquidiser. Or start with flour and salt, make a well in center and then mix in beaten egg and half milk. Then slowly add rest of milk whisking all the time.
Heat a small knob of fat in a non-stick saucepan and add a little bit of batter, tilting pan to spread it all over so it forms a thin film. When nicely golden toss it or turn it over to cook other side. Make sure the fat is fairly hot before starting and it literally only takes a few minutes on each side. Add fresh fat between each pancake made to keep pan greased (don't panic if the first one is a disaster, it usually is until the pan is just the right temperature).
Meg then has hers with a dollop of thick cream, sliced banana or sprinkle of glucose on hers and wraps them over.
Yorkshire Puddings
This mix can also be used to make Yorkshire puddings to serve with meats, I find these great for adding extra to the plate with a roast dinner or casserole. Just add batter to hot oiled tin and put in hot oven 220C, Gas 7, 425F for 20 to 30 mins.
American pancakes
55g 2oz buckwheat flour
55g 2oz GF plain flour
pinch of salt
2 tsp baking powder
2tbsp sugar
1large egg, beaten
200ml milk
sift flour with baking powder, salt and sugar.
Make a well in the centre, add the egg and half the milk and whisk to form a smooth paste, stir in the remaining milk.
Heat a little oil in frying pan over a medium heat, add enough batter to make a pancake about 5 inches in diameter. Cook until bubbles appear and pop on the surface then flip it over.
I tend to make a batch and use it over several days, if you are using GF flour you do have to mix it together really well if you have stored it for a while as it separates quite quickly. I store it in a tumbler or jar then shake well before each use.
English pancakes: (or crepes)
4oz plain flour
1/2 tsp salt
1 large egg, for richer use 2 eggs.
300ml milk
Easiest to mix with electric whisk for a few minutes or liquidiser. Or start with flour and salt, make a well in center and then mix in beaten egg and half milk. Then slowly add rest of milk whisking all the time.
Heat a small knob of fat in a non-stick saucepan and add a little bit of batter, tilting pan to spread it all over so it forms a thin film. When nicely golden toss it or turn it over to cook other side. Make sure the fat is fairly hot before starting and it literally only takes a few minutes on each side. Add fresh fat between each pancake made to keep pan greased (don't panic if the first one is a disaster, it usually is until the pan is just the right temperature).
Meg then has hers with a dollop of thick cream, sliced banana or sprinkle of glucose on hers and wraps them over.
Yorkshire Puddings
This mix can also be used to make Yorkshire puddings to serve with meats, I find these great for adding extra to the plate with a roast dinner or casserole. Just add batter to hot oiled tin and put in hot oven 220C, Gas 7, 425F for 20 to 30 mins.
American pancakes
55g 2oz buckwheat flour
55g 2oz GF plain flour
pinch of salt
2 tsp baking powder
2tbsp sugar
1large egg, beaten
200ml milk
sift flour with baking powder, salt and sugar.
Make a well in the centre, add the egg and half the milk and whisk to form a smooth paste, stir in the remaining milk.
Heat a little oil in frying pan over a medium heat, add enough batter to make a pancake about 5 inches in diameter. Cook until bubbles appear and pop on the surface then flip it over.