Today is Pancake Tuesday – the last day before lent when we can all binge on pancakes without the feeling of guilt hanging over us.
For me, pancakes are my guilty pleasure. And I’ve managed to pick up a knack for them over the years. I know what a lot of you might be thinking, pancakes are probably the most basic thing to make…it’s just flour and eggs.
Pancakes are very easy and simple to make – but also very easy to make a mess of.
So before the big day, I’m going to share with you a few tricks I have picked up over the years.
VERY IMPORTANT!
Use a non-stick pan and ensure the pan is very hot before adding the pancake batter
RECIPE
- 200g flour
- Pinch of salt
- 2 free range eggs
- ½ pint of milk
- Butter for frying
Sieve the flour and salt. Whisk the eggs with the milk and add to flour, whisk until it forms a smooth running consistency.
Add a little extra milk if the mixture is too stiff. I always add a tablespoon of water when making pancake batter, as I feel it gives that extra crispiness to the pancakes.
To bring more flavour to your pancake batter, because they are usually quiet bland without the fillings, add the zest of a half a lemon/orange.
Allow the batter to sit in the fridge for at least one hour. No harm making your pancake batter the night before. The pancake mixture will keep in the fridge for a few days.
Heat the pan on a high heat before adding the butter, brush a small bit of butter on the pan and allow melt.
Give the pancake batter a stir before pouring on to the pan.
Fry until golden brown on both sides.
TOPPINGS
Maple syrup, sliced banana and chopped walnuts/pecan nuts
But if you’re feeling tired of the usual fillings for your pancakes, and want to try something new then this topic is for you.
CREPES WITH ORANGE BUTTER
A recipe I picked up from working in the kitchen in Ballymaloe House. It’s bursting with flavour and what they called “orange suzette”
- 50g butter
- 100g icing sugar
- 200g ripe large oranges (juice & rind)
- 1 tablespoon of Brandy
Cream the butter with the orange rind, and then add the icing sugar and beat until light and fluffy.
The orange butter will also keep very well in the fridge, and is also ideal if icing cakes.
Add a spoon of the orange butter to the pan on high heat and allow to foam, and add a cooked pancake to the pan and heat through.
Set aside from the heat, and Pour over a spoon of brandy and allow the alcohol burn off.
Serve immediately.
And as diet is just a four letter word, and calories are just a number, you might as well be bold and add a scoop of vanilla ice-cream!
