Like Christmas, Easter & every other holiday it has since been commercialised and now everyone can join in with pancake day. You can follow the recipe on this page, buy some “premade pancake mix” nonsense from your local supermarket or just pretend you’re eating pancakes by closing your eyes and visualising them going into your mouth.
The biggest concern every year is what to have on pancakes? Everyone has their own favourite topping, from the classic lemon & sugar to outlandish things such as anything savoury. Whatever you choose, God loves you.
- 125g plain flour
- 2 eggs
- 250ml milk
- Pop the flour into a suitable bowl, slap the eggs on top. Mix it around in a thunderous cacophony of whisking noises.
- Pour in the milk, a little at a time, and whisk away. Make sure you draw in all the egg and flour.
- Once you are satisfied with the mess you have made and it looks smooth, put it to the side or in the fridge for about 30 minutes.
- Once your mix is set and the starch has been absorbed into the liquid you're ready to roll.
- Get your pan ready, set it over a medium heat for a minute or two and wipe it with a kitchen paper with a glob of oil on it.
- Pour or ladle batter onto the pan, experimentation will tell you how much you need but you need to cover the base evenly.
- Leave the pancake to cook for about a minute until the topside turns golden and you can no longer see any liquid mix.
- Use a kitchen cooking tool to loosen the edges from the pan, flop the pan from side to side to check it isn't too sticky.
- Pick the pancake off the floor VERY quickly and get it back in the pan. Cook for another 45 seconds or so. The second side cooks much faster.
- The pancake should be moving freely, slide it onto a plate and serve. Wipe the pan with oil and start again, there's mouths to feed.