02-12-2002, 03:40 PM
For those of you who don't have a recipe, or have forgotten how to make pancakes, or are just curious, here's mine
INGREDIENTS
1 cup all purpose flour (8oz)
scant 2 1/4 cups milk (20floz)
2 eggs
pinch salt
1/3 cup of crisco, lard, clarified butter (1 1/2oz) - you may not need all of this though.
1 lemon
confectioners sugar for sprinkling
To create these bad boys..
Combine the salt and flour in a sieve and sift into a basin.
Using your fingers, make a well in the center.
Crack the eggs into a cup and add them one at a time to the well in the flour.
Using a balloon whisk, beat the eggs and flour together whilst adding the milk a 1/4 cup at a time until a consistency of crepe batter has been acheived. (It should coat the back of a spoon and create ribbons in the surface of the batter when drizzled across the top).
Continue to whisk the batter for a few minutes, lifting the whisk to incorporate and to include as much air as possible
Set aside and leave to stand for an hour or so.
Heat the frying pan/skillet and wipe the pan with a little of the fat and let it get quite hot.
Using a ladle, pour sufficient batter to cover the area needed and roll the skillet to even out.
Continue cooking until the top of the pancake is dry, and then either toss or turn the pancake and cook the other side until brown.
(The first one may fail, as this always tends to be the case, however, the second and third etc etc should be okay).
Remove to some parchment paper, sprinkle with sugar, a squeeze of lemon juice and roll up and munch!
Andrew
INGREDIENTS
1 cup all purpose flour (8oz)
scant 2 1/4 cups milk (20floz)
2 eggs
pinch salt
1/3 cup of crisco, lard, clarified butter (1 1/2oz) - you may not need all of this though.
1 lemon
confectioners sugar for sprinkling
To create these bad boys..
Combine the salt and flour in a sieve and sift into a basin.
Using your fingers, make a well in the center.
Crack the eggs into a cup and add them one at a time to the well in the flour.
Using a balloon whisk, beat the eggs and flour together whilst adding the milk a 1/4 cup at a time until a consistency of crepe batter has been acheived. (It should coat the back of a spoon and create ribbons in the surface of the batter when drizzled across the top).
Continue to whisk the batter for a few minutes, lifting the whisk to incorporate and to include as much air as possible
Set aside and leave to stand for an hour or so.
Heat the frying pan/skillet and wipe the pan with a little of the fat and let it get quite hot.
Using a ladle, pour sufficient batter to cover the area needed and roll the skillet to even out.
Continue cooking until the top of the pancake is dry, and then either toss or turn the pancake and cook the other side until brown.
(The first one may fail, as this always tends to be the case, however, the second and third etc etc should be okay).
Remove to some parchment paper, sprinkle with sugar, a squeeze of lemon juice and roll up and munch!
Andrew