Friday, October 26, 2007


These are a bit lighter and fluffier than regular pancakes by using a much lower flour to liquid ratio and the added oil helps prevent them sticking reducing the need to grease the pan between pancakes.
  • 100g plain flour
  • 2 eggs
  • 300ml milk
  • 1tbsp oil
Beat everything together(incl the oil). Makes about 8 pancakes.

The classic failed first pancake problem can be solved by heating the pan properly prior to beginning to cook. Another common problem when cooking pancakes is having too much oil in the pan. The pancake is not supposed to fry in oil, it is supposed to cook with a mainly dry heat. I find it best to either brush the pan with oil when cooking or at the very least pour off any excess oil (though this can be messy). In general don't try to move the pancake until you are sure the side in contact with the pan has cooked as it will not stick when cooked, this is how pancakes get broken. If keeping pancakes warm for later put a bit of greaseproof paper between them to ensure they don't stick.

You can have pretty much anything you want on your pancakes. I particularly like nutella, toffee sauce, bananas, peaches and yoghurt. As regards savoury pancakes I'm not too keen but cheese and mushroom can be very good.


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Renata said...

Va bè! Ordinerò i fiori di zucca. pasta ? L'ho cercata tanto! Mi è sfuggita?

Io ho la ricetta di un pasticcio calabrese " storico"!

Nessun amico mio è entrato nella mia vita senza averlo assaggiato

E dovevo farne sempre anche per averne una fettina per i vicini....attratti dal profumo INTENSISSIMO!