We are very much looking forward to feasting on some pancakes later tonight so thought we’d share a few ideas of what fillings we’ll be using and give a recipe for that perfect flipper!
After a bit of delving around online, this recipe from Felicity Cloake looks like the one to go for; she’s done a lot of research and testing to find that ideal combo of crispy edges and soft pillowy goodness.
Makes about 8
125g plain flour
Pinch of salt
1 egg plus 1 egg yolk
225ml whole or semi-skimmed milk
Small knob of butter
1. Sift the flour in a large mixing bowl and add a pinch of salt. Make a well in the centre, and pour the egg and the yolk into it. Mix the milk with 2 tbsp water and then pour a little in with the egg and beat together.
2. Whisk the flour into the liquid ingredients, drawing it gradually into the middle until you have a smooth paste the consistency of double cream. Whisk the rest of the milk in until the batter is more like single cream. Cover and refrigerate for at least half an hour.
3. Heat the butter in a frying pan on a medium-high heat – you only need enough fat to just grease the bottom of the pan. It should be hot enough that the batter sizzles when it hits it.
4. Spread a small ladleful of batter across the bottom of the pan, quickly swirling to coat. Tip any excess away. When it begins to set, loosen the edges with a thin spatula or palette knife, and when it begins to colour on the bottom, flip it over with the same instrument and cook for another 30 seconds. (If you’re feeling cocky, you can also toss the pancake after loosening it: grasp the handle firmly with both hands, then jerk the pan up and slightly towards you.)
5. Pancakes are best eaten as soon as possible, before they go rubbery, but if you’re cooking for a crowd, keep them separate until you’re ready to serve by layering them up between pieces of kitchen roll.
So…on to the fillings! I think we’re going to go for a mix of savoury and sweet pancakes as we’ll be having them instead of a meal. First course is going to be the classic ham and cheese, the salty richness of these two is so good and can’t be missed. Second up will be creamy mushrooms – fry off some mushrooms, garlic and thyme leaves in some butter and a little oil, keeping the heat high so the mushrooms fry, not sweat. Then add in some cream cheese/cream/Boursin or similar with a little hot water and mix until the cheese melts and coats the mushrooms. Add in some black pepper, little grated parmesan and parsley if you have some. Add salt to taste.
Moving on to the main event – sweet and delicious pancakes! Lemon and sugar will be definitely be covered, along with Nutella and chopped hazelnuts for a crunchy bite (apparently nearly 1 million jars of Nutella were bought in the week before Shrove Tuesday last year!). I’m a big fan of banoffee pie so will be trying a chopped banana and caramel/dulce de leche pancake this year to recreate that gorgeous dessert. Lastly, if we have space, will be stewed apples with a little sugar and cinnamon.
Hope you all enjoy, look out for pics of our pancake creations later this evening!