This recipe is perfect base for those looking to join in the Pancake Day festivities!
5 ozs/125g flour
8 ozs/250ml milk
4 ozs/125ml water
1 tablespoon rapeseed oil
1. Mix the milk and water together.
2. Place the flour and salt in a mixing bowl and slowly mix in the milk and water until a smooth mixture is obtained.
3. Add the egg and beat in thoroughly.
4. Add the oil and continue beating until the mixture is smooth. If the mixture is lumpy, simply strain it through a coarse strainer. A few small lumps do not matter
5. Cook on a hot – but not too hot – greased pan. Once first side is cooked, toss to cook other side. You will know that it is time to turn the pancakes when the top bubbles and the edges start to curl and look dry.
6. Sometimes the first couple of pancakes do not work well, but persevere because once the correct heat is established, the pancakes will be easy to make and turn.
Not everyone is looking for a sweet treat. Why not try this delicious mushroom filling for your pancakes to make a tempting light supper.
1½ lb/675g crimini/chestnut mushrooms
4 tablespoons flour
4 tablespoons olive oil
4 tablespoons rapeseed oil
½ clove of very finely chopped garlic
2 cups milk (1 pint/500ml)
freshly ground salt and pepper
good pinch nutmeg
1 tablespoon finely chopped parsley
1. Fry the mushrooms in the olive oil until well browned.
2. Add the garlic and fry for a few minutes more until the garlic is translucent
3. Set aside the mushroom/garlic mixture
4. Mix the flour and sunflower seed oil together in a saucepan off the heat
5. Gradually add the milk to the flour/oil mixture, stirring all the time so that no lumps form.
6. Add the pinch of nutmeg.
7. Now cook this mixture until it is well thickened and all the starch has been cooked out.
8. Pour this sauce over the mushrooms in the saucepan.
9. Add the parsley to the mixture.
10. Season with freshly ground salt and pepper.
11. Return to the hob and, over a low heat, cook the sauce to incorporate all the elements