Pancake Recipe

Pancake day is Tuesday 26 February, here’s a classic pancake recipe to get you going

Pancake Batter Mix

120g Plain Flour

500ml Semi-skimmed or full cream milk

pinch of salt

1 Egg

You will need……. Weighing Scales      Large Mixing Bowl      Small Bowl      Jug    Balloon Whisk (or electric mixer)

How to make Pancake Batter… WASH YOUR HANDS

1. Weigh out the flour and place in the large mixing bowl, add the salt, break the egg into the small bowl and remove any eggshell, pour into the bowl with the flour. Measure out the milk 

2. Start to mix the egg and flour together using the whisk and gradually pour the milk into the mixure making sure you keep on mixing it altogether until it the mixture is smooth.  If you are using an electric whisk keep it on a low speed so it doesn’t squirt out over the top, just mix together until the mixture is smooth.

Now you can use it for one of the following recipes:

Choose any of the following toppings for your pancakes:

Fresh Lemons and sugar, Fresh Oranges, Chocolate Sauce, Ice Cream

Big Knob of Butter 

To cook your pancakes you will need……. Jug    Non-Stick Frying Pan   Fish Slice   Plate    Sharp Knife    

1. The Pancake Batter mix will make approximately 6-8 pancakes depending  on the size of your frying pan.

2. Transfer the batter mix to the Jug.  Turn the heat on under the frying pan and place a small knob of butter in the pan, once the butter has melted swish the butter around the pan, pour 1-2 tablespoons of batter mix into the pan and turn the pan (using the handle!) to spread the mixture around so it coats the bottom.  Once the mixture is no longer runny and starting to lift away from the sides, use the fish slice to pick up the pancake and turn it over, cook for a few seconds only until bubbles start to form underneath.  Using the fish slice, lift the pancake onto the plate.  Continue until there is no more mixure left.  To keep the pancakes warm cover then with aluminium foil.

3. Put on whatever toppings you fancy and eat.