Ingredients
For the basic batter
- 140g plain flour (this is about 200ml/7fl oz)
- 4 eggs (200ml/7fl oz)
- 200ml milk
- 50g butter, melted
- sunflower oil, for cooking
Method
- STEP 1
To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free.
- STEP 2
Now whisk in the melted butter. Place a pancake pan over a medium heat and wipe with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mix around the pan and pour off any excess. Cook for about 30 secs until golden, then flip over and cook on the other side. Pile the pancakes up and serve with your favourite filling.
RECIPE TIPS
CHOCOLATE & MARSHMALLOW
While the pancakeis still warm, spoon over chocolate spread, sprinkleover a few mini marshmallows, then quickly rollup and enjoy with a scoop of vanilla ice cream.
BANOFFEE
For a really indulgent treat, spoonover dulce de leche or caramel sauce, then topwith chopped banana and whipped cream.
LEMON CURD CRUNCH
Spoon good-quality lemoncurd over the pancake, then top with crushedmeringue pieces and a little crème fraîche.
Recipe from Good Food magazine, February 2009
The recipe you've shared is for making classic pancakes, and I'd be delighted to shed some light on the ingredients and steps involved.
Let's start with the components:
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Plain Flour (140g): This forms the base of the batter. The flour's gluten content will affect the texture of the pancakes—more gluten means a chewier pancake, while less gluten results in a lighter one.
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Eggs (4): Eggs act as a binding agent, providing structure to the batter and contributing to its richness. They also help the pancakes puff up when cooking.
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Milk (200ml): This adds moisture and helps in achieving the desired consistency of the batter. The protein and fat content of the milk can impact the texture of the pancakes.
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Butter (50g, melted): Melted butter lends a rich flavor to the pancakes and contributes to a softer texture. It also aids in browning during cooking.
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Sunflower Oil: Used for greasing the pan to prevent the pancakes from sticking. It has a high smoke point, making it suitable for cooking at medium to high heat.
Now, let's delve into the method:
Step 1: Mixing the batter involves blending the flour and eggs until smooth. This phase is crucial to avoid lumps in the batter. Gradually incorporating the milk ensures a consistent texture—lump-free is the goal here.
Step 2: After achieving a smooth batter, whisk in the melted butter. The pancake pan is prepped by greasing it with oil and heating it to a medium temperature. Pouring the batter into the pan, tilting it to spread the mix evenly, and cooking until golden (about 30 seconds) on one side before flipping ensures even cooking.
The recipe tips provided offer variations to the classic pancake:
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Chocolate & Marshmallow: Adding chocolate spread and mini marshmallows while the pancake is warm, then rolling it up, creates a delicious treat, often served with vanilla ice cream.
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Banoffee: This version includes dulce de leche or caramel sauce, chopped banana, and whipped cream, offering a rich, indulgent pancake.
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Lemon Curd Crunch: Here, lemon curd is spread over the pancake, topped with crushed meringue pieces and a dollop of crème fraîche, providing a tangy and crunchy variation.
This recipe was featured in Good Food magazine in February 2009, demonstrating its popularity and versatility over the years.
Understanding the science behind ingredients and techniques helps in achieving the desired texture and taste. For instance, variations in flour type or milk fat content can impact the fluffiness and richness of the pancakes, while controlling heat and timing ensures the perfect golden-brown finish.
