Another Pancake Day has come and gone and as always, I’m reminded that I really must eat them more often than once a year! Half of the joy is in pancake-flipping which never loses it’s child-like charm and the list of toppings and fillings is endless (and something I find myself day dreaming about regularly). This year, I discovered Greek yoghurt combined with Nutella and lemon curd created the most delicious pancake fillers EVER! My mind wanders to savoury fillings and I have my sights set on spinach, mushroom and cream, a sure winner. This recipe makes 5 medium sized pancakes so double it to make a stack.
100g plain flour
200 ml semi-skimmed milk
1 tbsp sunflower oil or vegetable, plus extra for frying
Pinch of salt
Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste.
Add a little more milk if it’s too stiff to beat. Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. If you’re making the batter in advance, pop it in the fridge until needed, otherwise you’re good to go. At this stage I like to transfer the batter mix into a jug for ease of pouring.
Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Alternatively, use the oil spray for ease. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter back into the jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready for a good flip!
Continue with the rest of the batter, serving them as you cook or stack onto a plate and keep on a low heat in the oven. Now the best bit, go to town with your chosen fillings!