Catherine Leyden's Pancakes

Tue, 9 February 2016

Catherine Leyden shows us how to make the perfect pancake in time for Pancake Tuesday!

Ingredients

125g/4oz Odlums Cream Plain Flour

Pinch of Salt

1 Egg

300ml/½ Pint Milk

Oil for frying

To serve:

Chocolate spread

Ice cream

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 the flour to make a smooth batter.

3. Pour batter into a jug and allow 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. Spread with chocolate spread, roll and add ice cream.

Pancakes or crepes may be filled and served in rolls, envelopes or used as wraps for various fillings:

1. Dust with caster sugar, add a squeeze of lemon juice, roll up pancake and serve.

2. Drizzled with Shamrock Maple Syrup

3. Fruit served with whipped cream.

4. Stewed apples, flavoured with cinnamon and a dollop of fresh cream.

5. Diced chicken with a salsa sauce.

6. Cottage cheese and diced pineapple.

7. Poached egg and Hollandaise Sauce

Watch The Annual Ireland AM Pancake Flip Off Below: