We quite often have pancakes for special breakfasts, and find a reason for special breakfasts fairly often!, but a evening meal of pancakes is for pancake day. We gather with friends and family, each bringing their batter and fillings: lemon and sugar, mushrooms and garlic, nutella and brandy, butter and syrup and so on. We take it in turns to cook and flip pancakes, and share all the toppings and eat and laugh and eat some more until full. Then usually eat one more.
standard pancake batter
1/2 pint of milk
4 oz flour
blend, leave to stand if you have the time in hand, and cook in the normal way, with a little oil. Simples.
I quite often make them just a little bit thicker, with less milk, and sometimes I just make up the batter without measuring it.
Fluffy blueberry or strawberry pancakes
1/2 pint of milk
frozen blueberries or wild strawberries or other fruit.
Separate the eggs and beat the whites until stiff (enough to be able to hold the bowl over your head without resulting in bad hair day). Mix the egg yolks, milk and flour until smooth. Fold in the whites carefully, without knocking out all the air.
Heat a little oil in a frying pan and put spoonfuls of mixture in the hot oil, and flatten out slightly – how big you make them is up to you – I have a special little ladle I use just for this.. Now sprinkle a small handful of your chosen fruit into each pancake (this works out better than adding into the mix as they all seem to clump together and you end up with some very high fruit pancakes, some fruitless). Once one side is cooked turn and cook the other. Repeat until all the batter is used up. Serve with icing sugar, or maple syrup. These pancakes are also delicious without the fruit – especially if served with maple syrup and bacon.
There are so many other types of pancakes – from crepes and galettes, to poffertjes, pikeletts and drop scones. Never yet met a pancake I didn’t like .