Can’t believe it is Pancake Day again already, or is that just because we love pancakes so much we eat them all year round? Even the kids can flip with confidence…. 🙂
Nigel’s favourite Dairy and Gluten-free recipe below:-
125g Plain Gluten-free flour
275ml Dairy free Milk (we use Koko milk)
Dash of salt
Sieve together the flour and salt. Make a well in the flour and add the eggs, stir well. Gradually add half the milk, beat thoroughly for 4 mins. Stir in remaining milk and beat lightly. You don’t need to leave batter to stand, but if you do, beat again before using. Heat up a small frying pan until really hot and add a knob of goat’s butter. Pour mixture into pan and tip to cover surface. Cook until underside is golden brown and top covered in bubbles. Flip the pan to cook pancake on the other side. Slide pancake onto a plate and serve with your favourite filling – go classic with a twist; sugar, lemon and add raspberries and strawberries and a small spoonful of ice-cream for a delicious dessert.
Pancake Day, otherwise known as Shrove Tuesday, falls on Tuesday 21st February this year. On this day pancakes are traditionally eaten as it is the day before the start of Lent when people used to fast for 40 days. The reason people ate pancakes specifically is because they are made of eggs, sugar and milk which were not eaten during the period of Lent. Nowadays we eat them just because they taste so good!! In order to help you celebrate Pancake Day here’s our recipe for the perfect pancakes:
140g plain flour
200ml whole milk
25g unsalted butter, melted
Sift the flour with a pinch of salt into a bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Carefully add the milk and water, whisking constantly and gradually mixing the flour in as you do so.
Whisk until the batter is smooth. Let the batter sit for 30 minutes, and then whisk the melted butter into the batter.
Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Pour roughly 2 tbsp of batter into the pan. Use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 seconds on one side until golden and then flip the pancake over and cook the other side for about 30 seconds.
Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
For toppings you can try the traditional lemon and sugar or golden syrup. Or you could go for melted chocolate and strawberries!
The Windsor and Eton Flippin Pancake Challenge 2012 is set to be bigger and better than ever this year with all teams encouraged to don the traditional pancake racing costume of the 15th century housewife. That means skirt, apron, headscarf and frying pan! The competition takes place tomorrow along the Royal Windsor Shopping area between 10.00-11.30am. A blog by Rosie.