The word pancakes appear in print as early as 1430, and with reason, this easy delicious dish is so versatile, and stays a favourite in many countries. This is a basic recipe, that can be used for both savoury, and sweet pancakes, furthermore it can be frozen for up to three months with great success. You use a little batter at a time, just to cover the bottom of your pan with a thin layer, you’re not making omelettes!
Recipe (yields 12)
250 ml cake flour
5 ml baking powder
2 ml salt
Beat together (by hand, or with an electric beater, or mixer) :
175 ml water (room temperature)
200 ml milk ( fresh, or long life)
5 ml lemon juice
5 ml brandy
Now stir the flour mixture into the liquid, and beat. If the lumps don’t dissolve, add 125ml sunflower oil and stir well. Leave to rest for 30 minutes or overnight in the fridge.
Cook pancakes on moderate heat and flip once the edge starts to brown it takes about 2 minutes to make one.
Fillings with a twist:
Nutella and Marshmallows
Spread nutella on the warm pancake, and place 4 marshmallows in a line close to the edge, and roll up.
Stove top milk tart filling
Follow any milktart recipe that you would make on the stove top, and use as filling, sprinkle some cinnamon over, and some brown sugar if you like.
Tuna and Mayonnaise (Quite filling and very tasty)
Cut a medium onion very fine, add a tin of tuna in water, or oil, add mayonnaise to the required consistency, and flavour with pepper and salt, or some chilli sauce.