Here are TWO delicious pancake recipes…
The first one is for Simple Pancakes, and it’s by Fi Bird. Scroll down to the second recipe which is for Lemon Pancakes. Fi’s daughter, Lili Bird wrote that recipe.
Here’s a photo of Lili making pancakes.
ALWAYS HAVE A GROWN UP IN THE KITCHEN WHEN YOU COOK
Makes 4-6 depending on size
What to find:
100g plain flour
1 egg yolk
About 25g butter
Wooden spoon / balloon whisk
Non stick frying pan
What to do:
1. Use a sieve to sift the flour into a bowl. Use your fingers to make a hole in the centre of the flour.
2. Separate the egg yolk into a small bowl and add the whole egg. Drop the eggs into the middle of the flour. Use a wooden spoon or a small balloon whisk to beat the egg in.
3. Gradually add the milk, beating to form a smooth batter. Pour the batter into a measuring jug.
4. Heat a non-stick frying pan and add a small piece of butter
5. When the butter has melted pour about two tablespoons of the batter into the pan.
6. When the pancake begins to cook, use a palette knife to loosen the edges of the pancake. Continue to cook the pancake until is moves freely when you gently move the frying pan.
7. Now toss your pancake or flip it with the palette knife and cook the other side for 1-2 minutes until it is golden colour.
Makes 15 pancakes
Rind of half a small washed lemon
100gm self raising flour
25g caster sugar
1 medium egg
Butter for greasing
1. Grate the lemon rind.
2. Sift the flour into a mixing bowl. Add the sugar and lemon rind. Put a damp cloth under the mixing bowl to stop it moving.
3. Make a hole in the centre of the flour with your finger and add the egg.
4. Use a small whisk or wooden spoon to beat the egg and draw in the flour, a little at a time. Add a little milk and beat it into the egg and flour, until you have added all of the milk and mixed up all of the flour. You will end up with a thick batter, beat it well.
5. Put a little knob of butter onto kitchen towel and lightly grease a frying pan (or the simmer plate of a range cooker like an Aga). Put the pan on to the hob to heat.
6. When the pan is hot carefully drop a dessert spoonful of the batter into the pan ( or onto the simmering plate). Make 2-3 pancakes at a time.
7. When the pancakes puff up and start to bubble, flip them over with a palette knife. Cook for about another 30 seconds until the pancakes puff further and the underside is golden.
8. When the pancakes are cooked place them in a clean tea towel to keep warm.
These are yummy served with berry jam.