FFS!
6ozs Plain flour, 1 egg, pinch of salt, milk to mix to smooth single cream-like consistency.
Lemon /sugar or other filling of choice.
Leave the packet mixes on the shelf!
Originally Posted by BigBum: “Do shake to make, shop bought or make from scratch your pancakes??
Anyone recommend a pancake recipe? ”
yeah steer clear of the packet mixes.
go to a good recipie site, you'll get dozens of differnt types, crepes, thick american (mmm my fave when piled on top of each other with summer fruits and syup and cream)
Originally Posted by Bluetracker: “FFS!
6ozs Plain flour, 1 egg, pinch of salt, milk to mix to smooth single cream-like consistency.
Lemon /sugar or other filling of choice. Leave the packet mixes on the shelf! ”
For some reason pancakes and Yorkshire puddings are better if you make up the batter and let it stand for a couple of hours before you cook them. I don't know why this is so, but some sort of change must take place with the batter mixture to make it taste better.
Do not try to directly heat the pancake. Place the pancake in a heat conductive metal container and use a suitable electric or gas heating appliance to heat it up. Wait until the contents have solidified adequately.
Push small pieces of the pancake into your mouth. Ensure that you chew by moving your jaw up and down before swallowing it.
I only tried making pancakes once, and they were so blummin thick !!! I used WAY too much batter.
My mum normally makes them now. She makes them, stacks them on a plate with clingfilm ... my husband collects them and brings them home, i roll them on our plates, and bung in the microwave.
Originally Posted by Porcupine: “I only tried making pancakes once, and they were so blummin thick !!! I used WAY too much batter.
My mum normally makes them now. She makes them, stacks them on a plate with clingfilm ... my husband collects them and brings them home, i roll them on our plates, and bung in the microwave.