Can you ever remember the quantities when you are making pancakes? How often do you end up calling your mum? Well 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.
MAKES 12–14 American-style or 8–10 crêpes
PREPARATION TIME 5 minutes
COOKING TIME 4 minutes each
125g/4½oz/1 cup self-raising flour (either plain/all-purpose or self-raising can be used for crêpes)
250ml/9fl oz/1 cup milk (just under for American-style, just over for crêpes)
1 egg
a pinch of salt
butter or sunflower oil, for frying
SUGGESTIONS TO SERVE
try some of these options:
• clear honey, golden/light corn syrup, maple syrup or jam
• Hot Chocolate Fudge Sauce (see page 64), chocolate spread or caramel sauce
• fresh fruit, such as berries or bananas
• grated lemon or orange zest and sugar
• yogurt
• ice cream
… for breakfast? I know 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/heavy 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.
Leftovers for Sunday roast
yorkshire puddings
Any pancake batter that hasn’t been used up is brilliant for making Yorkshire puddings. Keep the batter covered in the refrigerator. When you are ready to cook, put a good drizzle of sunflower oil in each hollow of a shallow bun or patty pan and put the pan in the oven while it heats to 220°C/425°F/gas 7. After 5 minutes, quickly take out the pan 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/light corn syrup or maple syrup and lemon juice.
