A foolproof pancake recipe from Jo Pratt
An easy recipe for pancake day – the only difficult thing is deciding what you want on it!
Enjoying pancakes on Shrove Tuesday is a must, but if they are an annual feast, it can be difficult to remember the quantities. It’s worth investing in some measuring cups or finding a teacup that is 250ml/9fl oz – this makes it so much easier to memorize the quantities (just don’t forget which mug or tea cup you used). American-style pancakes tend to be thicker and smaller. If you want French crêpes, use a large pan and add the minimum amount of batter to thinly cover the base of the pan. You can let your imagination run wild with the toppings, or simply try a few of those suggested below.
Makes: 12-14 American style pancakes, or 8-10 crepes
Preparation Time:5 minutes
Cooking Time:4 minutes
125g/4½oz/1 cup self-raising flour (either plain or self-raising can be used for crêpes)
250ml/9fl oz/1 cup milk (just under for American-style, just over for crêpes)
a pinch of salt
butter or sunflower oil, for frying
Suggestions to serve
try some of these options:
• clear honey, golden syrup, maple syrup or jam
• chocolate spread or caramel sauce
• fresh fruit, such as berries or bananas
• grated lemon or orange zest and sugar
• ice cream … for breakfast? Some of you will!
1. Put the flour, milk, egg and salt in a blender or food processor and mix together well. Alternatively, use a bowl and whisk until smooth. The consistency should be that of double cream for crêpes, so add a little extra milk if you need to. (Cook straight away or chill for up to 24 hours until needed – loosen with extra milk if necessary.)
2. Heat a pancake or frying pan over a medium-high heat and add a small piece of butter or a trickle of oil until it melts all over the base of the pan. Add a spoonful of the batter, rolling the pan to spread it over the base of the pan, and cook for a couple of minutes on each side until golden. Keep the pancakes warm while you cook the remaining pancakes.
3. Serve with your chosen topping and enjoy.
And if there are any leftovers…
Any pancake batter that hasn’t been used up is brilliant for making Yorkshire puddings. Keep the batter covered in the fridge. When you are ready to cook, put a good drizzle of sunflower oil in each hollow of a shallow bun or patty tin and put the tin in the oven while it heats to 220°C/425°F/gas 7. After 5 minutes, quickly take out the tin and pour the batter into the holes, filling them halfway. Return to the oven on the top shelf and cook for 12–15 minutes until golden and risen. Serve with your roast dinner or as a snack topped with baked beans and cheese, or even as a dessert drizzled with clear honey, golden syrup or maple syrup and lemon juice.
Find more inspiring quick and easy recipes in bestselling author Jo Pratt’s latest book, Madhouse Cookbook. A life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with weekends and enabling you to cling onto your social life. Follow Jo on her inspiring website jopratt.co.uk
“Home-cooked food that’s tasty and stress-free – this is Jo’s guide for busy parents” – Jamie Oliver
Madhouse Cookbook by Jo Pratt
224 pages • Illustrated • £20.00
AUS $35.00 NZ $42.00
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