Pancakes

We eat quite a lot of pancakes and these are my two favourite recipes. It has taken me a long time to get ones that always seem to work, but these both seem to work out well.

Thick Pancakes or Dropped Scones

• 250g Plain Flour (sifted)
• 1 teaspoon Baking Powder
• 25 g Caster Sugar
• Pinch salt
• 2 eggs
• 225 – 250ml milk
• 25g butter (melted)

Mix together the dry ingredients. Break 2 eggs into the dry mix. Gradually add in 225 – 250ml milk. Then melt 25 g butter and add to the mix. Keep mixing and adding till you have a smooth, creamy batter. Lightly oil the frying pan then drop in about 4 spoonfuls of the batter for your first batch. Once the first side is cooked flip over.

To Eat: Serve with butter, jam, honey, icing sugar, stewed fruit and yoghurt, eggs or bacon for breakfast. If you leave the caster sugar out of this recipe you have a sort of Blini that you can serve with savoury stews etc. Try grating in some cheddar instead for the savoury version – kids especially seem to like that.

Thin Pancakes or Crepes

• 4oz (100g) plain flour (sifted)
• pinch salt
• 2 beaten eggs
• 8 fl oz (250ml) milk
• Melt 1 oz (25g) butter
• Butter for the pan

Mix the flour and salt in a large bowl, make a well in the middle and add in the eggs. Gradually add the milk and the melted butter and whisk until you have a runny batter. If you can, leave to stand for about half an hour. Heat the pan with a little butter. Add a small ladle of batter to cover the base of the pan, turn and cook on the other side.