Traditional Pancakes

Tue, 28 February 2017

Well today is of course Pancake Tuesday and as anyone knows preparation is the secret to making the perfect pancakes. Catherine Leyden joined us in the kitchen with her very-abled assistant Brent Pope to whip up some traditional favourites!

Ingredients
125g/4oz Odlums Cream Plain Flour
Pinch of Salt
1 Egg
300ml/½ pint Milk
Oil for frying

To serve
Fresh Berries
Maple Syrup 

Method
1. Sieve flour and salt into a bowl.
2. Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter.
3. Pour batter into a jug and leave to stand for about 30 minutes.
4. Brush a pancake pan or frying pan with oil. When pan is hot, give batter a stir before pouring a thin layer onto pan.
5. Fry until golden brown, turn and fry other side until brown also.
6. Stack pancakes on a large plate, as they are cooked.
7. Fill with fresh fruit and drizzle with maple syrup, or choose from one of our other delicious fillings below. Enjoy!

Toppings
• Dust with sugar, add a squeeze of lemon juice, roll up and serve
• Drizzle with Rowse Honey and top with Shamrock Pecan Nuts or Chopped Almonds
• Fresh fruit served with a dollop of Greek yoghurt
• Stewed apples, flavoured with cinnamon and fresh cream
• Top with chocolate spread or Shamrock Chocolate Chips and a scoop of ice cream