Feck eating healthily today, for today is Pancake Tuesday! I made a vat of pancake batter last night (it’s best if it gets to sit overnight) to bring into work, where we’ll be cooking it up in our office kitchen with savoury fillings for lunch, followed by the highlight – a classically delicious plain pancake with a sprinkling of caster sugar and a squeeze of lemon.
I follow the directions for pancakes in Nigella Lawson’s ‘How to Eat’ every time and they’ve never failed me.
Basic Pancake Batter
- 125g plain flour
- 1 egg
- 300ml milk
- Pinch salt
- Make a hill of flour in a mixing bowl and make a depression in the top. Throw in the pinch of salt and then crack the egg into the dent.
- Beat the egg and flour together with a wooden spoon, gradually adding in the milk. Once it’s liquid, you can switch to beating with a metal whisk (or a handheld blender).
- Beat until all the lumps are gone and the batter has the runny consistency of single cream. You can add a small amount more milk or water if necessary.
- Leave the batter to stand, preferably overnight.
Nigella says the best way to cook the batter is to use a hot but not over-oiled pan. You can achieve this by heating a tablespoon of oil in the pan and once the pan is coated, tipping the oil down the sink. Pour in a small amount of batter and tilt the pan around until it’s coated. Cook until you see bubbles in the pancake, then flip.
Fillings? There are so many fillings! What are your favourites?
Check out some of other pancake recipes from this site: