Well Tuesday 16th is one of the best days of the year. PANCAKE DAY!
For those foreigners who have never heard of such a thing Pancake Day is the only day when residents of the UK are allowed to eat Pancakes. To make, or eat them on any other day is Illegal. All stoves and ovens sold are fitted with special sensors that detect the delicious aroma of Pancakes, and inform the Police. Or so my mother said when I asked for pancakes on any other day.
So fellow Escapists what is your secret pancake recipe? Do you eat them with Sugar, Lemon, Chocolate spread, or Chutney (seriously my sister has chutney on hers)? Do you make your own, or buy bottles of mix?
For those of you in far off lands here's the traditional British Pancake recipe so you too can join in with this wondrous celebration. (I think it has something to do with Jesus. Maybe he liked Pancakes)
<spoiler= Pancake recipe>Ingredients
For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice
lemon wedges
Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Also join in with the traditional Pancake day song:
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