Spent pancake day in France this year, despite this, there was no excuse not to have pancakes. Unfortunately my request for a savoury and sweet pancake banquet was rejected, so had to make do with sweet only.
Nutella and ice-cream went down well but, surprisingly, people were very traditional and stuck to lemon and sugar for the most part. I was also surprised by the lack of appetite for pancakes., most people only had one or two. Admittedly they were massive but still, one or two pancakes are no where near enough to sate my appetite for this annual treat. (Perhaps I'm just a fatty...).
By the end of the second batch of batter, everyone had had enough, except for me. Consequently all the remaining batter was used to make a hugemongous behemoth of a pancake.
The pictures don't really relay the scale of the thing. It was a good quarter-inch thick and by the time I'd liberally applies lemon juice and sugar it was over an inch think. By Jove, it was good though and enough to keep my pancake pangs at bay for another year.
Note: It does intrigue me how simple and satisfying pancakes are and yet I (and a lot of other people) only have them once a year. Craziness. Mind you, if we didn't have Shrove Tuesday, I'd probably have pancakes even less frequently.
Pancake batter recipe (taken from The Encyclopaedia of Cooking Skills & Techniques)
Makes about 12 (depending on the size of your pan!)
Ingredients:
2 eggs
6oz plain flour
3/4 pint milk
Method:
1. Whisk all the ingredients into a smooth batter and then let stand for at least 30 minutes.
2. Heat a frying pan with a little oil until hot over a moderate heat.
3. Mop the oil out with a kitchen towel, leaving only a gentle shimmer of oil glazing the pan.
4. Before frying the pancakes give the batter a quick whisk.
5. Pour a ladle of batter into the pan and quickly swirl to cover the bottom of the pan.
6. Fry until the surface of the pancake starts to blister, the edges start to turn up and the base has slightly browned.
7. Flip and fry until cooked.
Repeat until all the batter is used. Between pancakes wipe the pan with the oily kitchen towel.
Nutella and ice-cream went down well but, surprisingly, people were very traditional and stuck to lemon and sugar for the most part. I was also surprised by the lack of appetite for pancakes., most people only had one or two. Admittedly they were massive but still, one or two pancakes are no where near enough to sate my appetite for this annual treat. (Perhaps I'm just a fatty...).
By the end of the second batch of batter, everyone had had enough, except for me. Consequently all the remaining batter was used to make a hugemongous behemoth of a pancake.
The pictures don't really relay the scale of the thing. It was a good quarter-inch thick and by the time I'd liberally applies lemon juice and sugar it was over an inch think. By Jove, it was good though and enough to keep my pancake pangs at bay for another year.Note: It does intrigue me how simple and satisfying pancakes are and yet I (and a lot of other people) only have them once a year. Craziness. Mind you, if we didn't have Shrove Tuesday, I'd probably have pancakes even less frequently.
Pancake batter recipe (taken from The Encyclopaedia of Cooking Skills & Techniques)
Makes about 12 (depending on the size of your pan!)
Ingredients:
2 eggs
6oz plain flour
3/4 pint milk
Method:
1. Whisk all the ingredients into a smooth batter and then let stand for at least 30 minutes.
2. Heat a frying pan with a little oil until hot over a moderate heat.
3. Mop the oil out with a kitchen towel, leaving only a gentle shimmer of oil glazing the pan.
4. Before frying the pancakes give the batter a quick whisk.
5. Pour a ladle of batter into the pan and quickly swirl to cover the bottom of the pan.
6. Fry until the surface of the pancake starts to blister, the edges start to turn up and the base has slightly browned.
7. Flip and fry until cooked.
Repeat until all the batter is used. Between pancakes wipe the pan with the oily kitchen towel.
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