September 16, 2012 by twodogjam
It became a tradition….Sunday morning pancakes. And while the tradition has faded a little, the delight when a batch of pancakes is made hasn’t been lost. A sprinkle of sugar and squeeze of lemon is all that’s needed. But the humble pancake can also become a sweet sensation or savoury centrepiece with a little mastery.
Ingredients (makes a batch of 10-12 thin pancakes or crepes)
- 1 cup of plain flour
- 1 egg
- 1½ cups of milk
Mixing the egg into the flour is the tricky bit to make your pancakes light. But with a bit of practice, it only takes a few minutes, and tastes far nicer than the packet pancakes.
Step 1. Starting with a wooden spoon in the egg, gently move the spoon in little circles so that the egg starts to ‘collect’ flour on the outer parts of the egg. Keep moving the spoon in little circles, gradually making the circles bigger, as more and more flour keeps being added to the egg mix.
Step 2. When the egg is well mixed into the flour, start adding your milk to the egg-flour mix. Pour a small amount of the milk into the egg-flour mix (which should still be in the middle of your bowl) and again using small circular movements, keep mixing so that more flour is added to the batter mix.
If you’ve added the milk in small amounts and mixed the flour in gently, you will see little bubbles appearing on the surface of the batter mix. Perfect! Let the batter sit (covered in the fridge if warm in the house) for about 30 minutes (not sure why, but makes for better pancakes).
Cooking the pancakes
Now you’re ready to cook. Put an ovenproof plate into an oven set on a low heat (about 50ºC) so you have somewhere to put your cooked pancakes to keep warm while you cook the rest of the batch. Alternatively, just eat as you go.
Keep the pan on a high heat to cook the pancakes. But if the butter starts to ‘smoke’, take the pan off the heat. I usually take the pan off the heat between each pancake which it gives it enough time to cool down.
Put a small amount of melted butter into your pan and swirl around to coat the pan. Then pour about a ¼ cup of the batter mix into the pan.
Slowly pour the batter into the middle of the pan and swirl the pan around so the batter mix completely covers the surface of the pan. Cook for 1-2 minutes until the edge of the pancake starts to brown (brown not burn!). Flip the pancake over and cook the other side, which usually takes less time than the first side.
When golden, remove the pancake and pop onto the plate in the oven to keep warm.
Then, re-grease the pan with some of the melted butter and start pouring the next pancake. Repeat until finished all the batter mix. And don’t worry, if you can’t eat them all in one sitting, these pancakes can be easily frozen: pile the pancakes in a stack separated by a piece of baking paper and put into a freezer bag. You can then take out one or more for a later pancake treat.
To serve: Lay a pancake onto a plate coated with sugar. Sprinkle with more sugar, and a squeeze of lemon juice. Roll up and enjoy. Or for other great toppings, read more….