Perfect Pancake Batter

Tuesday the 4th of March is Shrove Tuesday, and it is traditional to make pancakes to share with your family before giving something up for the period of Lent.

It is possible to buy ready made batter, but it is really so easy to make your own batter from simple ingredients.

I use 100g of flour (plain will do), one pinch of salt, one egg, and 300ml of milk to make my batter. It is a recipe I have had great success with over the years.

First, sift your flour into a mixing bowl. (This means to pass it through a sieve so the flour has a fine texture. Add the pinch of salt.

Then crack your egg into the bowl, mixing the yolk into the flour with a whisk. Add the milk slowly, a small amount at a time, whisking as you go along. As you add all the milk you are adding lots of air which helps make light pancakes.

Batter is usually better if has been left to rest for a short while then mixed again just before cooking.

 Cooking the pancakes:

To cook your pancakes, use a small frying pan. Add a small amount of oil to coat the pan, allowing it to get hot. Then take a ladleful of the batter and add to the pan. When the batter is cooked on one side, you can then flip the pancake over to cook the other side.

Eating the pancakes: 

Pancakes are best served hot with a sweet topping of your choice. You can be healthy and add fruit, you can be traditional and add a dash of lemon juice and a sprinkle of sugar, or you can be naughty and opt for such toppings as ice cream or chocolate spread.

The truly adventurous may opt for a savoury pancake. Chilli goes great with pancakes. You need to use your pancake like a wrap and make a parcel around your filling. Cheese makes a great accompaniment grated over the top of the pancake.