Pancake Day Traditional Pancakes

Pancake Day Traditional Pancakes

Don’t get me wrong, I love a fluffy thick pancake but for me, Pancake Day or Shrove Tuesday is all about crepes.

It’s what mum used to make us as kids, on the one day in the year that we ever ate pancakes and so that’s what they shall always be for pancake day. It’s the simplest batter of flour, eggs and milk, gently fried and then flipped of course.

And to serve, it can only be one thing; lemon and sugar. No extras, nothing fancy, roll em up, stick em in your gob.

Ingredients

• 175g plain flour
• 3 large free-range eggs
• 450ml milk
• 50g salted butter – melted
• Butter for frying
• Lemon and sugar for dressing

Sieve the flour into a large jug or bowl. Crack in the eggs, add half the milk and whisk to a smooth, thick batter. Add the remaining milk and melted butter, whisk again. Pour into a jug and set aside for at least 30 mins.

Place a large non-stick frying pan onto a medium to high heat. I’m using my 25cm CeramiClad Pan from MadeIn. (You may have to adjust the heat to find the perfect temperature – it needs to be hot but not to that anything burns.) Add a nob of butter and then pour in enough batter to just cover the surface, swirling it around in the pan as you go. The pancake should be as thin as possible.

When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two.

Place it onto a lined baking tray and keep warm in a low oven.

Serve the pancakes with a squeeze of lemon and a sprinkling of sugar and roll them up.

For more pancake recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!