insideKENT Magazine Issue 24 - March 2014 | Page 72

FOOD+DRINK

PERFECT PANCAKES
Get your pans and lemons at the ready, as 4th March is officially Pancake Day (not that we need an
excuse to indulge). Also known as Shrove Tuesday or Mardi Gras, this global occasion marks the last
day before lent; an annual 47-day period of abstinence leading up to Easter Sunday. So whether you're
a pancake pro or you tend to keep the battered goodness to a once-a-year-treat, one thing's for sure,
these delicious recipes will make this one P-Day to remember.

English Pancakes

American Pancakes

Shrove Tuesday, also known as Pancake Day in Britain, is the day before
Ash Wednesday and the start of Lent. The typical English pancake is light
and thin and usually served with caster sugar and lemon.

Recipe by Wes Miller
What would an American breakfast be without a stack of pancakes drizzled
with maple syrup? A winning combination, this fantastic recipe makes for
a truly delicious start to any day – let alone Pancake Day!

Ingredients
• 100g/4oz plain flour, sifted
• Pinch of salt
• 2 free-range eggs
• 210ml/7fl oz milk, mixed with 90ml/3fl oz water
• Lemon wedges
• Lemon juice
• Caster sugar

Ingredients
• 1 free-range egg
• 1 cup milk
• 2 tbsp white vinegar
• 1/2 tsp baking soda
• 1 1/4 cups pain flour
• 2 tsp sugar
• 2 tbsp vegetable oil
• 1 tsp baking powder
• 1/2 tsp salt

Method
1. Mix the sifted flour and salt together in a large bowl.
2. Create a well in the centre of the bowl and crack the eggs into it.
3. Whisk the eggs and flour thoroughly and gradually beat in the milk and
water mixture until you achieve a smooth consistency.
4. Leave the batter to rest for at least 15 minutes.
5. Lightly grease a pancake pan or frying pan with a knob of melted butter.
Heat until the pan is very hot and add a ladleful of the batter so that it
evenly and thinly coats the base of the pan.
6. Look to cook your pancake for approx 30 seconds to one minute, or
until the base is a light golden brown.
7. Using a spatula, flip the pancake and cook on the other side for another
30 seconds.
8. To serve, plate up and sprinkle with lemon juice and caster sugar. Lemon
wedges also make a nice final touch.

Method
1. Mix the milk and vinegar together in a large bowl and let stand for
5 minutes.
2. Mix in the remaining ingredients until you reach a smooth consistency
and let stand for 5 minutes.
3. Heat a non-stick griddle pan until very hot (a drop of water will skittle
across the surface when dropped).
4. Using a ladle, pour a ladleful of the batter onto the griddle pan and cook
until air bubbles start to form uniformly across the pancake.
5. Flip over the pancake until lightly browned on both sides. (Remember
the second side will cook quicker than the first).
6. Serve immediately with butter and maple syrup, or opt for a fruit topping.

This may be the traditional serving, but when it comes to making your
own pancakes, you really can be as adventurous as you like! Jam,
golden syrup, chocolate and banana, honey, marshmallow and ice
cream—the world is your oyster.

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