Welcome to the day named after me: Fat Tuesday! I got an email from one of my UK Twitter buddies, telling me that it's also called Shrove Tuesday or, he says, Pancake Day. He says that the purpose is to have a feast, using up all the rich food in the house on the day before Lent. He wanted a recipe for "American pancakes" and I asked him for a recipe for "English pancakes", so here both recipes are. English pancakes are a lot like crepes, only quick and easy. We'll be having some for supper, probably rolled around cheese or maybe chopped ham AND cheese. And maybe some more for dessert, wrapped around cottage cheese and marmalade. We shall see.... And now, the recipes:
Pancakes, flapjacks, flannel cakes...aren't they the same in England as here? I know the French have crepes--I would love to trade American/British pancake recipes!
This recipe comes from BETTY CROCKER'S COOKBOOK, and you don't get much more American than that. I've explained the ingredients a little, but the instructions are straight from the book.
1 cup buttermilk (or use regular milk with 1 teaspoon white vinegar added and let to sit for 5 minutes or so)
2 tablespoons shortening, melted, or salad oil
1 cup all-purpose (not self-rising) flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Beat egg; add remaining ingredients in order listed and beat until smooth. Grease heated griddle if necessary. To test griddle, sprinkle with few drops of water. If bubbles skitter around, heat is just right.
Pour batter from tip of large spoon or from pitcher onto hot griddle. turn pancakes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown.
Ten 4-inch pancakes.
[Note from me: When she says "bake other side," she means "cook on the griddle"; she doesn't mean bake it in the oven.]
American pancakes are usually served with maple syrup.
Sometimes I chop up pecans or apples into the batter. Sometimes I put chocolate chips in and top them with powdered sugar instead of maple syrup. Blueberry pancakes are REALLY good, which is simply pancake batter with blueberries in it.
Have some ham or bacon on the side.... Mmmmm......
Thanks for that, time to crack out the blue berries and bananas :)
English pancake batter is very simple, it was after all a way to empty the larder before lent...
4 heaped tablespoons of plain flour
2 large or 3 medium eggs
pinch of salt
enough milk to make a smooth batter (not very helpful but I'll explain)
Basically it's a thinner version of Yorkshire Pudding batter
Sift the flour and the salt
beat in the eggs
then add milk and mix until the batter is runny but will still coat the back of the spoon.
the best way to cook is in a very hot omelette pan with a little oil, pour about half a ladle'ish it to the pan and tip to spread out. They should be slighty thicker than a crepe. (The first one will be a disaster but the rest normally turn out fine). When the underside is cooked, loosen the edge and toss/flip, the use of spatulas and fish slices is strickly frowned upon, and cook the second side. Serve immeadiatly, they don't like to stand around, unlike we Brits who love queueing :)
once you've got the hang of the tossing/flipping you can try this.... http://www.youtube.com/watch?v=3mkiHjhOxh8&feature=related
They are normally served with lemon juice and a sprinkling of caster sugar but basically if it's in the cupboard and has to be used before lent, chuck it on...
"Caster sugar" means powdered sugar.