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Archiver > CHESHIRE > 2006-03 > 1141253014


From: "Joyce Franke" <>
Subject: Re: [CHS] Shrove Tuesday pancakes
Date: Wed, 1 Mar 2006 15:43:34 -0700
References: <000101c63d79$6d168f50$b6314554@birch>


Thanks ever so much, Irene. I will be sure to try these! As a long-time cook
and experimenter, I will really enjoy this! And, I have a nice scale that I
can weigh things on, too! We usually use cups and such in the US. But I will
definitely try this!

Joyce

>
> Hi Joyce
>
> To make an English pint of Pancake Batter you will need the following.
>
> 20 fluid ounces Milk
> 8 ounces Plain Flour
> 2 Eggs
> A good pinch of salt (This is important for the flavour)
>
> Sift the flour into a large jug or bowl, add the salt and lightly beaten
> eggs.
> Add the milk a little at a time and keep whisking until it is all added.
> Whisk the batter well.
>
> Set the batter aside for at least an hour. (in the fridge)
>
> Heat your frying pan, add a little oil or butter.
>
> When the oil is hot pour in about half a cup of the batter and tilt the
> pan
> until the batter covers the base. Lower the heat and cook gently until
> air
> bubbles appear over the surface. If there is excess batter tilt the pan
> and
> lift the edges so that it trickles underneath to cook.
>
> When the top is "set" loosen the pancake around the edges and lift gently
> and flip it over to cook the second side.
> (When you have practiced enough you should be able to hold the pan in one
> hand and throw the pancake into the air to flip it!!!)
>
> Serve hot with a sprinkling of sugar, a knob of butter and a little lemon
> juice. Roll the pancake like a Swiss Roll, sprinkle with sugar and
> ENJOY!!
>
> English pancakes are very similar to French Crepes but thicker and more
> substantial.
> This is one meal where the cook has to keep the pancakes coming until
> everyone is full and then hope there is enough left for herself!!
>
> I actually prefer American style pancakes and make them quite often.
>
> I do hope you will try some and enjoy them.
>
> Cheers
>
> Irene
>


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