How to Make Pancakes

Pancake Day – also known as Shrove Tuesday – is celebrated in February or March and precedes Ash Wednesday which is the start of Lent.

Dawn: More on the origins of Pancake Day in a bit…for now, let’s crack on with the recipe!

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Ingredients

Serves 4

100g plain flour

1 egg, beaten

300ml milk

Splash of vegetable oil

Pinch of salt

Sugar and lemon juice (fresh or bottled) to serve

Lemon wedges (optional)

Method

  • Sift the flour and salt into a bowl. Make a well in the centre and pour the egg in, beating well with a fork or balloon whisk until the mixture resembles a thick paste in appearance without lumps.
  • Next, gradually add the milk, mixing into the ingredients to make a smooth batter.

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Dawn: The batter now resembles white, frothy water and is relatively runny in appearance looking similar to a bubbling brook as it crashes against the rocky outcrops hurling itself ever forward…so it’s quite thin in consistency. But I digress!

There are two main types of batter used for puddings. One is pouring batter like this one for pancakes and the other is coating batter used for fritters which is thicker for deep-frying. 

  • Heat a little of the vegetable oil in a large non-stick frying pan, running the liquid around its surface until it is very hot. Any excess oil can be drained off into a cup for use later.
  • Pour in just enough batter to create a thin coat on the base of the frying pan, tilting the frying pan to help the batter evenly cover the base. Cook for 1-2 minutes until golden brown.

Dawn: To find out if the pancake is cooked, simply take a fish slice or palette knife and lift an edge of the pancake up; if the underside has turned golden brown it’s cooked that one side. 

  • Flip with a fish slice or toss in the air and cook the other side until it too has become golden brown.

Dawn: I can’t toss! I always turn my pancakes and carry on cooking them. No comments, please!

  • Put the pancake on a plate and place a sheet of greaseproof paper on top of it, placing the plate on top of a saucepan of boiling water to help keep it warm. Repeat with the remaining batter and place a piece of greaseproof paper between each pancake.
  • When finished making the pancakes, serve sprinkled with sugar and lemon juice.

Dawn: As a variation, if you’re using fresh lemons for the juice then you may wish to grate some of the rind and add it to the batter, stirring well before cooking. 

The origins of Pancake Day or Shrove Tuesday is centred upon Lent and Easter. Shrove is derived from the word “shrive” which means to obtain absolution for one’s sins by way of confession and doing penance. Many Christians including Anglicans, Methodists and Roman Catholics observe self-examination including any mis-doings with a view to repenting and look at what in their lives they need to seek God’s help with.

Pancake Day is usually in February or March and precedes Ash Wednesday which is the first day of Lent, being a period of forty days of fasting omissions and religious obligations that can include going without chocolate or cake, etc in recognition of a person’s sacrifice to mark their repentance.

In pagan times, before the Christian era, the most important part of the Shrovetide week was the making and eating pancakes which symbolised the hot sun, bringing forth its power, light and warmth to the Slavs (European ethno-linguistic peoples living throughout Europe, North and Central Asia). The first pancake was put out for the spirits of the ancestors and on the last day, some pancakes amongst other foods were burnt as a sacrifice to the pagan gods.

For more delicious cooking ideas, cheap meal ideas and food tips, follow this blog – www.forfoodlovers.wordpress.com - Twitter @Love_Food_UK we’re also on MumsNet Bloggesr Network. See you over there!

Perfect Pancakes

Love Food UK:

Happy #PancakeDay fellow #foodies! And here’s a delicious #recipe to make tonight – Perfect Pancakes http://www.forfoodlovers.wordpress.com

Originally posted on Love Food! Food, Fun & Friends:

Pancakes are so filling and so very easy to make – ditch buying packet mixes and opt to make your own, tasty and flavoursome creations for eating breakfast, noon and night!

Andrew: I’m looking forward to tucking into them!

Ingredients

Serves 1 generously or 2 small portions

1 tsp of cooking oil

55g of frozen mixed berries

55g of plain flour, sifted

25g of sugar

1 egg

4 tbsp of water

4 tbsp of milk

4 tbsp of low fat natural yoghurt or reduced fat crème fraiche

1 banana, unpeeled and sliced (or an orange, peeled and segmented, cut into pieces)

Cinnamon

15g of flaked almonds

  • Put the frozen mixed berries, 15g of the sugar and the 4 tbsp of water in a small saucepan and gently heat. The mixed berries will slowly thaw and start to release their fruity juices with the water and sugar combining to make a…

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Happy 2015, fellow foodies!

Happy 2015!

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Belated greetings from @Love_Food_UK‘s HQ…my oh my oh my! Where have the last nine days flown to? Thank you for your continued support and interest throughout the past year. Here at HQ, there’s been some changes and lots of new things to come too so please keep following and reading.

There will be some major announcements in the coming weeks which I’m sure you’ll find interesting and that I hope you’ll benefit from…food is, after all, not merely fuel to stoke up our physical energy levels but THE essential method of ‘feeding’ our souls, fellow foodies.

There’ll be more cheap, tasty and oh so easy to make mouthwateringly delicious dishes to tantalise your tastebuds…more new foodie stuff, too…so keep watching this space and all will be revealed very soon!

So, here’s to a very happy, joyful and foodie-filled year ahead to each and everyone one of you!

Dawn

For more recipes from the Cooking Dynamo, follow @Love_Food_UK on Twitter and follow this blog www.forfoodlovers.wordpress.com. You’ll also find us on Mumsnet Bloggers Network and Foodies100…oh, and did I mention Facebook at www.facebook.com/lovefood.forfoodlovers? See you there for more fab recipes, food chat and exciting new developments at Love Food HQ!