Friday, February 15, 2013

Happy Friday! Why not throw a pancake party this weekend?


Can you believe the weekend is here already? We're excited to be taking the Real Ale Train once again - this time with our friends Gareth & Marianne in celebration of Gareth's 30th Birthday! If you're a real ale, farmhouse cider or steam train enthusiast (I would class myself as all of the above) I really recommend the R.A.T - keep your eyes peeled for a full blog post next week! In the meantime I thought I would leave you with a foolproof recipe for thin and crispy pancakes (perfect for a lazy weekend breakfast!) along with some pretty hilarious photos of my pancake tossing attempts from Tuesday night! Enjoy!





Needless to say, this one ended up on the floor.

This is a Delia Smith recipe and you can find the original here!

Ingredients: 

110g plain flour
pinch of salt
2 large eggs
200ml milk mixed with 75ml water
50g butter

To serve: 

Freshly squeezed lemon juice
Caster sugar

Method: 

1. Sift the flour and salt into a large mixing bowl. Make a well in the centre and break both eggs into it. Using a whisk start to whisk up the eggs, gradually incorporating flour bit by bit from the edges as you do so.

2. Continue whisking, incorporating more and more flour. As the mixture starts to thicken start adding the milk and water a little splash at a time.

3. Keep whisking until all the liquid has been added and the mixture is the consistency of thin cream (any lumps should disperse as the whisk reaches them).

4. When you're ready to serve the pancakes heat the frying pan up to a hot hot heat. Melt the butter and stir it to the mixing bowl with the pancake batter. Return the pan to the heat and start frying the pancakes one at a time. I find that using a ladle to measure out the batter helps ensure the pancakes are of a uniform thickness. You can tell when the pancake is ready to flip as bubbles will rise up to the surface and it will start to change colour and no longer look so liquid like. Toss if you dare!

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