Originally Posted by anna (Post 2039668)

:smt038 GG,... Mr Pie thanks you ..............

Originally Posted by Filipe M. (Post 2040484)

Mr. Pie's trousers, on the other hand... :rolleyes:

Originally Posted by gruntygiggles (Post 2040201)

Yeah, I very rarely measure anything now. When I wrote that recipe, I had to go and make a batch so I could measure how much of everything I was using...lol. Did the same when Drew and Lily stayed. Lily asked for the recipe and I had to measure what I'd put in to write it down for her...lol.

Right, English pancakes are similar to French Crepes, but having a slightly thicker and less bubbly batter than that used for Crepes, you get a softer, slightly thicker pancake that can hold it's filling when rolled.

Recipe:-

1cup (110g) sifted plain flour
200ml Milk
75ml Water
2 Large Eggs, lightly whisked
50g Butter, melted


Sift the flour into a large bowl and add the salt. Make a well in the centre of the bowl and put the eggs in. Mix the eggs, milk and water together in a jug and slowly add to the flour, whisking all the time and icorporating the flour from the sides bit by bit. Don't worry about lumps, just add the wet mixture slowly, keep whisking and the lumps will go.

When all of the wet mixture has been whisked in, add 2 tbsps of the melted butter and give it one final brisk whisk.

Get a heavy bottomed frying pan up to temp over a high heat and then turn down to medium. Wait 1 minute and then rub some of the melted butter over the base of the pan with a ball of kitchen paper.
Either transfer the batter into a pouring jug or use a ladle to put the mix into the pan. You need to hold the pan up with one had and pour in the batter with the other so that you can immediately swirl the batter around until it covers the base of the pan. Put the pan down and leave.
After a minute or two, you'll see that the colour has changed as it cooks and if you quickly shake the pan back and forth and the pancake moves, you're ready to flip it. If it doesn't look sufficiently brown, you can just flip it again until both sides are light golden brown and then transfer onto a plate to keep warm in a super low oven.

Tips:
Use parchment paper or greaseproof paper cut into squares to seperate the cooked pancakes on the plate.
Rub a little butter around the pan between each pancake.
Give the batter a whisk every few pancakes.
If you're used to making fluffy pancakes, you'll know you can just throw in all the ingredients and whisk, but with this batter, because it's thinner, you'll need to add the wet to the dry slowly to prevent lumps.

I have never enjoyed anything with these more than the simple, traditional sugar and lemon. However.....put whatever you want on them, in them or around them.

P.S. If you're ever making Beef Wellington or Salmon en Croute, lay the pastry out, then lay one of the cold pancakes on the pastry before you spread on your duxelle and pate/cream cheese filling over it and roll over your beef/salmon.
The pancake acts as a layer that keeps all the moisture inside the wellington/en Croute and so you get to keep your meat/fish moist and also keep your pastry crisp!

Originally Posted by minimorecambe (Post 2403819)

Id expect it is because the pan and oil are not upto the correct temperature and the pancake is flipped too soon.
With the ones after you learn from the first one and leave them longer. The oil will also be hotter :)