Today is Shrove Tuesday or Pancake Day so I’m sharing a couple of my favourite pancake recipes with you.
When I’m in the mood for a snack pancake (or out at a show or market) I’ll have Dutch Pancakes or poffertjes. They are so delicious with lemon, icing sugar and a side or whipped butter or cream.
Word of warning though, don’t pour the batter into a small container – you will end up with a batter fountain as the yeast does it’s thing, especially when it’s warm.
I’m a thin pancake girl, much prefer them to the thicker pancakes. Much easier to roll up with yummy fillings like nutella, or strawberries, or chunks of chocolate……
anyways here’s my recipe I’ve been using for years. I can’t remember where it came from originally, no doubt one of mum’s cookbooks.
- 250g plain flour
- 1/4 teaspoon salt
- 2 eggs
- 500ml milk
- butter, for frying
- Chuck the flour and salt into a mixing bowl
- Break the eggs into a bowl and then add to flour
- Add half of milk and whisk
- Add the rest of the milk. Whisk until smooth
- Heat a fry pan over a low heat.
- Add butter, allow to melt and start to bubble.
- Using a soup ladle spoon some batter into the pan and swirl the pan to cover the bottom.
- Cook til loose and golden on the bottom then flip (about 30 seconds)
- Cook on the other side for about 30 seconds.
Serving suggestions – lemon and sugar, chocolate chunks, chocolate sauce, cream, nutella, strawberries