[The recipe is going in the newsletter but won’t be in time for Shrove Tuesday unfortunately so here it is in advance – Ed]
For once I have actually remembered to offer these up on time, rather than thinking of them in March when too late!
I found this recipe in The Evening Standard in 1973 when I went to London to start my nurse training, and have used it ever since. I have a feeling that it was by Thane Prince, but not certain. I think I have used it here before, but good enough to do again I hope.
It makes very good pancakes for sweet and savoury use, and I used to often make a stack with 4 or 5 different fillings for supper parties. You cut them like a cake…very 1970’s, but absolutely delicious. They also make great pretend cannelloni.
The trick is in the butter being added to the mix. You never need to grease the pan between pancakes, and when you have to make as many as I do on Shrove Tuesday, this is a bonus.
- 140g plain flour
- 3 large eggs
- 300ml milk ( I always use skimmed as that is all we have, but any will do)
- Pinch of salt
- 30g butter
If you have a stick blender, put everything but the butter in the jug and whizz. Done. If you don’t, beat eggs into flour and salt and gradually add the milk
Melt the butter in the pan you are going to use, give it a good swirl, then pour the melted butter into the mix and stir.
Have your pan pretty hot, and dollop a small ladleful at a time, swirling the pan as you do. Once the base is covered, pour any excess back into the jug.
Cook just long enough for the edges to start to crisp up, flip over and barely cook the other side. Stack on a plate. I don’t put anything between them, they are fine. In my family I have to have 2 pans on the go and I never get a stack, but some people may be more restrained
They freeze beautifully…fat chance…
The Italians use them a lot to wrap around mushrooms in a sauce as a starter, and they sometimes then deep fry the bundle…enjoy I would love to hear what you do with them.
