rach 1 Posted February 24, 2009 Share Posted February 24, 2009 Pancake day! RECIPE: SIMPLE PANCAKES Makes 12 For the basic batter: 140g/5oz plain flour 4 eggs 200ml/7fl oz milk pinch of salt For the pancakes: 50g/2oz melted butter sunflower oil for cooking For the filling: 3 lemons 50g/2oz granulated sugar Method: 1. To make the batter, tip the flour into a bowl with a pinch of salt and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free. 2. Now whisk in the melted butter. Place a pancake pan over a medium heat and wipe with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mix around the pan and pour off any excess. Cook for about 30 secs until golden, then flip over and cook on the other side. 3. Pile the pancakes up and serve with a sprinkling of sugar, a squeeze of fresh lemon and some grated zest. Link to post Share on other sites
rach 1 Posted February 24, 2009 Author Share Posted February 24, 2009 Link to post Share on other sites
grungy-gonads 54 Posted February 24, 2009 Share Posted February 24, 2009 Here's the forumula for the "perfect pancake" Quote: Dr Ruth, who teaches at Wolverhampton University found that 100 - [10L - 7F + C(k - C) + T(m - T)]/(S - E) created the tastiest snack. In the complex formula L represents the number of lumps in the batter and C equals its consistency. The letter F stands for the flipping score, k is the ideal consistency and T is the temperature of the pan. Ideal temp of pan is represented by m, S is the length of time the batter stands before cooking and E is the length of time the cooked pancake sits before being eaten. The closer to 100 the result is - the better the pancake. My gran used to make brilliant pancakes. Link to post Share on other sites
Tubby Beaver 209 Posted February 24, 2009 Share Posted February 24, 2009 I did not know it was Pancake day today......I love pancakes. Link to post Share on other sites
Jynxx 4 Posted February 24, 2009 Share Posted February 24, 2009 Rach, I call them Crepes because they are thin. Pancakes are thick.. just being fussy I'll eat them thanks Link to post Share on other sites
grungy-gonads 54 Posted February 24, 2009 Share Posted February 24, 2009 Call them what you want mate, they be pancakes in to us Brits Link to post Share on other sites
thursday 1 Posted February 24, 2009 Share Posted February 24, 2009 they should be filled with creme, strawberries, ice cream, chocolate sauce and served by a lolita chick. Link to post Share on other sites
bobby12 0 Posted February 24, 2009 Share Posted February 24, 2009 Only Lyles Golden Syrup will do. Link to post Share on other sites
muikabochi 208 Posted February 24, 2009 Share Posted February 24, 2009 Or lemon and sugar. Link to post Share on other sites
Jynxx 4 Posted February 24, 2009 Share Posted February 24, 2009 Real Canadian Maple syrup.... Link to post Share on other sites
Mantas 3 Posted February 24, 2009 Share Posted February 24, 2009 Mantas makes the best banana pankcakes this side of the black stump. (at least my kids think so). Link to post Share on other sites
bobby12 0 Posted February 24, 2009 Share Posted February 24, 2009 Rach Im gonna start making pancakes now using your recipe. I got my golden syrup all warmed up and ready for action. Your recipe uses one more egg and a little less milk than I normally use, lets see how it goes... Link to post Share on other sites
Jynxx 4 Posted February 25, 2009 Share Posted February 25, 2009 Kaiserschmarrn.... Link to post Share on other sites
Tubby Beaver 209 Posted February 25, 2009 Share Posted February 25, 2009 Jynxx they are pancakes!! American style pancakes are too thick. I love mines slathered in cream and strawberry jam, or tate and lyles syrup. Or just good old heart attack inducing butter!!! Link to post Share on other sites
Jynxx 4 Posted February 25, 2009 Share Posted February 25, 2009 Pancakes on the Rocks... Iike there are many ways to cook rice I like them all... I wanna taste Mantas's I make mine with grated apples... I make mine with wholemeal + plain flour cream, jam, golden syrup, Canadian Maple syrup....ahh I do admit I love American pancakes.. for breakfast with bacon and eggs, hash brown... Link to post Share on other sites
thursday 1 Posted February 25, 2009 Share Posted February 25, 2009 artificial syrup is just so yucky. Maple, maple, maple, be it your staple. Must admit, I hate sweet tating stuff, but once in a while I go stupid. Link to post Share on other sites
Mantas 3 Posted February 25, 2009 Share Posted February 25, 2009 How about a lager pancake thurs? Link to post Share on other sites
HelperElfMissy 42 Posted February 25, 2009 Share Posted February 25, 2009 Funny how terminology differs throughout the world. I grew up with pancakes being the thin sweet ones, and crepes being the even thinner savoury ones (except when you had crepe suzette but they were still the ultra thin version). But PIKELETs were the fat ones - you only had them in a bite size. Nowdays with the influence of America in our everyday lives - pancakes are most definately the big fat ones, pikelets the little fat ones and crepes anything thin enough to roll up ;-) Personally I like them all.....far too much. Butter, lemon and sugar is the preferred topping in our house, and we find we get a much better rise on the pancakes if we curdle the milk with a little vinegar before adding to the mix. Light fluffy and warm. Mmmmmmm Link to post Share on other sites
rach 1 Posted February 25, 2009 Author Share Posted February 25, 2009 Were they good bobby? Link to post Share on other sites
Jynxx 4 Posted February 25, 2009 Share Posted February 25, 2009 Oh, I have to try that Mabear... buttermilk is common but using vinegar ! impressed... Link to post Share on other sites
HelperElfMissy 42 Posted February 25, 2009 Share Posted February 25, 2009 It basically makes the regular milk more like buttermilk.... I tend to use a fancy vinegar ... I had some redgum honey vinegar for a while and that was nice in them. Link to post Share on other sites
Ezorisu 0 Posted February 25, 2009 Share Posted February 25, 2009 I've heard of using vinegar in cake recipies. That or the acid in the buttermilk activates the baking soda to kick off the release of C02 and hence the rise. If the recipie has baking powder, the acid is not needed (baking powder reacts with water just fine). Link to post Share on other sites
thursday 1 Posted February 25, 2009 Share Posted February 25, 2009 we have vinegar and sugar on rock hard fried noodles. Link to post Share on other sites
bobby12 0 Posted February 25, 2009 Share Posted February 25, 2009 not bad rach, but i spoiled mine i think with dodgy butter. i only had 50/50 marg/butter and it tastes a bit rank. ill try again with real butter next time. Link to post Share on other sites
iiyamadude 6 Posted February 28, 2009 Share Posted February 28, 2009 I hate bad butter. It should be banned. Link to post Share on other sites
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