Pancake day aka Shrove Tuesday is nearly here! This is a fairly standard European-style pancake recipe that my mum has used all her life and the one I use most of the time and have found the be failsafe.
100g plain flour
1 medium egg
1 tbsp oil + some for cooking
a glass of water
- Beat the eggs in a medium sized bowl. Sift in the flour and milk little by little and whisk as you go along until you get a smooth mixture. Cover and leave for at least 30 minutes. If you are going to leave it for longer, put the bowl in the fridge.
- During this time, the mixture will have thickened. Add some water to make it thinner. The right consistency is when the mixture is not too thick, but just sticks to the spoon instead of running off it like water. Add the tbsp of oil and mix well one more time.
- Grease a frying pan and heat it over a medium hot element.
- Add a large spoonful (I actually use a soup ladle) of mixture to the middle of the pan and tilt the pan around until the mixture covers the bottom of the pan.
- Wait until the pancake looks partially cooked and little bubbles form. Flip the pancake and cook the other side. This will take approximately half as long as the other side did.
- Put the finished pancake on a plate and repeat process from step 4.
Enjoy with any sweet or savoury fillings. Remember that you did not use any sugar to make the actual pancake, so it is sugar free! When it comes to savoury fillings, you can really use anything you can think of. My favourite savoury fillings are mushrooms, especially the large portobello ones. The South American restaurant chain crepes and waffles even serves pancakes with a beef stroganoff filling.
Equipment I use
I like to use a small cast iron pancake pan. I find that the extra weight of cast iron gives better results than aluminium or stainless steel pans. Sainsbury’s has one for £20 at the moment. If you have money to invest (currently selling for £115 on Amazon and John Lewis and £65 on a site called Knives and Tools), the large Le Creuset pancake pans are good, but these weigh a tonne and you definitely won’t be able to flip your pancake!
There are various alternative pancake recipes out there. I have used recipes from cookery books, so I wouldn’t want to recommend any online recipes to you!
- American pancakes. Nice and thick, make it with blackberries.
- Scotch pancakes or drop scones. Kind of like pancakes and very easy to make. Make them into a stack with filling in-between.
- Assorted sweet and savoury French pancakes. I have successfully used the recipes from Julia Child’s classic Mastering the Art of French Cooking vol. 1
Some images courtesy of Freepik
Zsuzsanna hates buying things full-price. That’s why she is Admin and Twitter Queen at JustLooking.com.