that is to say, Pancake Day on 21.02.12!
Being a real francophile at heart, I make pancakes/crêpes far more frequently than once a year on Shrove Tuesday, much to the delight of my family. We’ve tried them with a variety of toppings but it has to be said that nothing can beat a squirt of lemon juice and a sprinkle of sugar. Maple syrup comes a very close second, with various combinations of ice cream drizzled with a favourite liqueur coming in third:
The recipe that I use is a very simple one, just 125g of plain flour, 2 eggs, 315ml of milk and 3tsp of butter melted. The eggs, then milk, then butter are gradually whisked in to the batter which is then left to stand for about 30 minutes – don’t worry if you don’t have the time to do this, it won’t end in disaster. I tend to mix the batter and leave it to stand whilst we eat our main course. Using a soup ladle, pour just enough batter to cover the base of a frying pan (tilt the pan so that the base is evenly covered), then cook on a fairly high heat for about a minute, flip the pancake with a palette knife and cook for a further 30 seconds. This recipe usually makes 8 pancakes. When all of the pancakes have been made, use your choice of topping to create a delicious desert.