Fluffy pancakes!

[gruntygiggles]

Originally Posted by anna

GG,... Mr Pie thanks you ..............

Yay, that looks scrummy! Stretchie and I have just stuffed ourselves full of apple & rhubarb crumble with ice cream. I am actually having trouble moving I ate so much....lol.

[Bri w]

You lot are killing me.

I've been on a diet all summer, and gained a pound - or is that 0.4 something kg.

And then you mention my favourite pud, with ice cream!

I'm trying to avoid being a professional wok smuggler.........

nom nom nom nom nom

[Bri w]

Originally Posted by Graciepants

nom nom nom nom nom

Oh thats nice!

Here's me sucking on a dry Jacobs

I could kill for a bar of Cadbury's you know, i could, really

[BanannaMan]

I make lots of these...
Twice a year for a community breakfast fixed by the men.
Been doing it so long now I don't measure anything anymore...a little of this, a dash of that, until it looks right.

So what is an English pancake???
And how does one go about making them?

Cheryl, you are SOOOOOOOOOOOO making me pancakes for ma breakfast when I come to stay (when I get my finger outta ma ass and arrange a weekend).

mmmmmmm! That looks lovely!

[Viney]

Originally Posted by gruntygiggles

The funny thing is, you can go into Denny's in the states at 8am and order pancakes with a 10oz steak!!!

God bless America. I liked Denny's, it was the amazing array of Bread that you could order that always made me chuckle

[gruntygiggles]

Originally Posted by BanannaMan

I make lots of these...
Twice a year for a community breakfast fixed by the men.
Been doing it so long now I don't measure anything anymore...a little of this, a dash of that, until it looks right.

So what is an English pancake???
And how does one go about making them?

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 Bri w

You lot are killing me.

I've been on a diet all summer, and gained a pound - or is that 0.4 something kg.

And then you mention my favourite pud, with ice cream!

I'm trying to avoid being a professional wok smuggler.........

I know how you feel mate! I've been on a diet for the last 5 weeks and I've lost 6kg's...but over the last week the weight has been stagnant but the cm's have dropped. Well chuffed.

BUT THEN GG goes and puts these up...with pics! How unfair