The Perfect Pancake
Shrove Tuesday, Pancake Day – whatever you call the last Tuesday before Lent, that wonderful day has arrived where we are obliged to eat pancakes in preparation for the abstinence to come. Unsurprisingly, appealing.
The perfect batter is the foundation, and Bel & The Dragon have just the recipe for you. Make sure that your pan is shimmeringly hot and the batter is not too thin. The first of the batch is usually a little sub-par, but the second will be just perfect and firm enough to be tossed. Of course, you can turn it with a cooking utensil, but where is the fun in that?
Bel & The Dragon will be flipping pancakes all day long and you can enjoy them at any of our country inns for £5.
- 100 gm Plain Flour
- 2 Eggs
- 300 ml Milk
- 2 tbsp Melted Butter
- Pinch of Table Salt
- 20 gm Caster Sugar
- 1 gm Cinamon
- 25 ml Olive Oil
In a large mixing bowl combine the flour & salt and make a well in the centre. Crack the eggs in and add a splash of milk. Start to whisk drawing the flour into the eggs & milk. Once the flour has been incorporated gradually add the remaining milk & mix until smooth. Add the melted butter and leave to rest for 15 minutes.
Place a large non-stick pan over a medium heat. Once hot, add a drizzle of olive oil and wipe the pan to coat the surface. Pour in a ladle of the batter. Lift the pan off of the heat and tilt it so that the batter spreads all over the base. Place the pan back on the heat for approximately 45 seconds, or until it starts to come away from the sides and you can remove it easily from the pan. Once golden underneath, flip the pancake over and cook for a further 45 seconds until cooked through.
Sprinkle the caster sugar & cinnamon onto greaseproof paper then fold & enjoy.
Posted 13th February 2018 by Ronnie Kimbugwe