SIO Tip no. 59: Waste not Want not - Pancake Day

Pancake Day means a lot of work for the one behind the frying pan. They are simple to make and yummy too but it does take time to flip enough pancakes for the family.
This Pancake Day try pouring your batter into an empty, clean, squeezy ketchup bottle. The non-drip nozzle means you can dispense as much batter into the pan as you want to use and is much less messy than using a ladle. Plus once you're done, if you have batter left, the rest is easily stored in the fridge for the following morning.

SIO Tips no. 36

Five tips for perfect pancakes:

1.  It's important to measure the ingredients properly to make sure you don't end up with rubbery pancakes.

2.  Use a large whisk to mix the ingredients; this means that more air gets whisked into the batter to make lovely light pancakes.

3.  If you have time, make the batter a few hours in advance or even the night before. The time resting improves the texture of the cooked pancakes.

4.  Heat the pan for a couple of minutes before adding the fat to make sure it doesn't burn. Be sure to grease between pancakes to make sure they don't stick. (A non-stick pan is your best friend when making pancakes!)

5.  Wait until the batter is bubbly before you flip it. Flip it too soon and you'll have a mess on your hands.

SEEKITOUT: Changing the world a stitch at a time.

Easy peasy, with lemon squeezy!

Easter is just around the corner...

We traditionally have pancakes on the Tuesday 40 days before Easter; traditionally this is to use up richer foods in the house before the start of Lent. 
We forget to make them the rest of the year even though they are one of the easiest treats to whip up; with ingredients you usually have in your store cupboard and fridge. So there's nothing extra on the shopping list unless you want to get creative with your toppings!

Ingredients:

225g Plain flour
Pinch salt
2 large, fresh eggs 
600ml Milk (I like to use 100ml Buttermilk and 500ml Milk for a nice texture)
2 tsp melted butter 
Plus melted butter for cooking

Make:

Sieve the flour into a large bowl, add the salt. Make a well in the center of the flour, add the eggs and beat with a whisk. Once the flour has combined nicely with the egg start adding the milk (and  buttermilk if using) until all the flour is mixed in. Then add the 2 tsp of melted butter and beat in. 

 Be careful not to over whisk the mixture because this can make the dough rubbery.

Leave the batter to rest for at least 15 minutes or, if you can, prepare it in advance - just keep it in the fridge, covered, until you're ready to use it.

Lightly grease a hot frying pan with a little melted butter, veg oil or low fat spray oil if you prefer; add a ladle of batter to evenly and thinly coat the base of the pan. Cook until set and lightly golden. Flip over when you see that the batter is set on the top and cook for another 30 seconds on the uncooked side.

Remove the pancake from the pan, place on a sheet of kitchen paper and keep warm. Continue as above until all the batter is used up.

Serve:

Pancakes are usually served rolled up with brown sugar and lemon juice but you really can add anything to yours to make a unique treat for you. Pancakes are even great with savoury toppings, try them with bacon and maple syrup or melted cheese and ham.

Here are a few other favourites from my family for you to try at home this pancake day:

Banana and Choc spread
Golden Syrup and Pecan nuts
Brown sugar mixed with Cinnamon powder
or if you really want to impress - Poached egg with Creamed Spinach

Enjoy your Pancake Day; whatever topping you think to try!