Basic Pancake Batter

-
I love Pancake Day. A freshly made pancake with a squeeze of lemon and a sprinkle of sugar is one of life's little pleasures.

Makes about 8

Ingredients
  • 125g plain flour
  • ½ tsp salt
  • 2 medium eggs
  • 150ml full fat milk
  • 25g melted butter
  • Little sunflower oil to grease the pan

Instructions
Place the flour and salt in a mixing bowl.  Make a well in the middle and crack the eggs into it.  Using a wooden spoon begin to mix, incorporating the flour from the edge of the bowl.

As the mixture thickens gradually add the milk.  Mix well after each addition of milk and continue until all the milk is incorporated and you have a smooth batter.  Stir in the melted butter.

Heat your pan over a medium to high heat.  Pour a little oil onto a wad of kitchen paper and lightly wipe the base of the pan to grease it.

Pour a little batter into the middle of the pan, tip the pan from side to side and swirl the batter round until the base of the pan is covered. Cook for around 45 seconds then loosen the edge with a pallet knife and flip the pancake over,  cook the over side. The pancake should be golden brown.

Slide out of the pan onto greaseproof paper and repeat until all the batter is used.  Stack the pancakes between greaseproof paper until ready to use.

To serve top the pancake with your favourite filling, fold in half, then half again to make triangles or  simply roll them up.




 Source: http://paulhollywood.com

Comments

Post a Comment

Popular posts from this blog

MY FAVORITE WHITE BREAD RECIPE

-
Image
I’ve made a lot of bread recipes and this one has become my absolute favorite! I make a batch every couple of weeks! yield: 2 (9-INCH) LOAVES cook: 30 MINUTES total: 2 HOURS 30 MINUTES INGREDIENTS: 4½ teaspoons instant yeast (two 0.25-ounce packets) ¾ cup + 2⅔ cups warm water, divided ¼ cup (50 grams) granulated sugar 1 tablespoon salt 3 (43 grams) tablespoons unsalted butter, cubed, at room temperature 9 (1.3 kg) to 10 (1.4 kg) cups all-purpose flour 3 tablespoons unsalted butter, melted, for brushing DIRECTIONS : In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine. Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears
Read more

How To Make No-Knead Bread

-
Image
Makes 1 loaf What You Need Ingredients 1  pound  all-purpose flour (about 3 cups) plus more for sprinkling 2  teaspoons  salt 3/4  teaspoon  active dry yeast 1 1/2  cups  lukewarm water Equipment Large bowl Plastic wrap or kitchen towel Large Dutch oven with ovensafe lid Parchment paper Whisk Instructions Make a wet, shaggy dough.  Place the flour, salt, and yeast in a large bowl and whisk to combine. Make a well in the center, and add the water into the well. Stir until it forms a shaggy dough. Cover the dough bowl and let rise for 6 to 8 hours.  Cover the bowl with plastic wrap or a kitchen towel. Set aside in a warm place to rise until doubled in size and bubbly, 6 to 8 hours. Shape the dough and rise for another hour.  Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself at least once while you do so. Quickly shape the dough into a round ball (see  this video for basic instructions ). Cover wit
Read more

Pesto focaccia sandwich

-
Image
The fillings for your sandwiches are baked into the bread, making this an easy veggie picnic option that won't go soggy Prep: 40 mins  Cook: 30 mins  plus rising and proving Serves 12 More effort Ingredients 500g strong white flour 7g fast-action yeast 2 tbsp olive oil, plus a little extra small pack basil, leaves picked 2 x 125g mozzarella balls 2 tbsp pine nuts, toasted 3 tbsp green pesto Tip Want to get ahead? You can do the second proving overnight. Cover the filled dough with a piece of lightly oiled cling film and leave to rise in the fridge, ready to be baked in the morning. Bring the dough back to room temperature for about one hour before cooking. Method Put the flour, yeast and 1 tsp salt in a large bowl, ensuring the yeast and salt don’t touch. Pour in 350ml lukewarm water and the olive oil, and bring together with a spoon to form a wet, elastic dough. If using a stand mixer, knead for 5 mins or until the dough stops sticking to the side of th
Read more