It’s that time of the year again – when you forget about the calories and whisk-up the batter, cook ‘em, stack ‘em and stuff ‘em in like there’s no tomorrow.
We’ve pulled together our favourite traditional pancake recipe, with the option of the additional toppings, to help make a simple task even easier.
Basic traditional style pancakes:
Ingredients:
220g plain flour
2 eggs
Pinch of salt
568ml (1 pt) milk
3tbs melted butter or sunflower oil
Method:
Sift the flour and salt into a mixing bowl and make a well in the centre. Crack the egg into the well; add the melted butter or oil and half the milk. Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated and then beat well to make a smooth batter.
Stir in the remaining milk. Alternatively, beat all the ingredients together for 1 minute in a blender or food processor. Leave to stand for about 30 minutes, stir again before using.
To make the pancakes, heat a small heavy-based frying until very hot and then turn the heat down to medium. Lightly grease with oil and then ladle in enough batter to coat the base of the pan thinly (about 2 tablsp.), tilting the pan so the mixture spreads evenly.
Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges. Flip the pancake over with a palette knife or fish slice and cook the second side.
Serving Suggestions:
Soften approx. 50g of butter and mix (whisk) in with 2 tsp of blackberry jam. Split four bananas length-ways and serve with the pancakes and a spoonful of the delightful blackberry sauce and a dollop of maple syrup.
Serve with berries sprinkled with caster sugar or any other fruit, and maple syrup. A spoonful of Greek style yoghurt would also be very good served with them.
Recipe partly provided by Bord Bia.
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