Flippin’ Mad
Today is pancake day, and come 6 pm I shall be flipping them like a pro. She said confidentially. More likely than not I shall be burning my fingers and creating a mess, subsequently encouraging the Husband get in on the act while I enjoy a glass of fine wine and nurse my war wounds.
Being the child of lapsed Catholics it’s been a family tradition to buy into the most fun aspects of the religion while having Ma and Pa carefully toss aside the less enjoyable aspects of the religion.
So, here’s my killer pancake mix. The larder is full of maple syrup, and the freezer our favourite vanilla and toffee ice-cream. The Husband has his squeezy lemon and Munchkin is ready to throw some raspberry jam around.
100g Plain Flour
250ml Milk
1 Egg (Medium)
Pinch of Salt
Oil for frying(should make about 8)
1. Sieve the flour into a bowl, creating a well in the middle. Add your egg.
2. Begin to mix, gradually adding your milk. If bubbles appear you’re doing it right. Once all the milk is added, for ease of cooking transfer to a jug. Pouring is far easier than ladling it in.
3. Add a little oil to your pan, and heat until it just starts to smoke.
4. Add about 30 ml (or two table spoons worth) of mixture and spread it evenly across the bottom of the pan. As it starts to brown, get ready to flip. Plastic pallet spoon at the ready.
5. Brown second side.
Serve immediately.
