Here in Ireland, the pancake is the thin rollable variety a.k.a. the crêpe. Typically served with a drizzle of lemon and sprinkling of sugar, we can go more decadent and add a swath of Nutella, too - maybe some bananas. I won't tell you to make them all healthy today... enjoy them whatever way you like. But it could be a good opportunity to get some fresh fruit in to your day if you choose to top them with some berries or stewed apples. Or make more of meal of the pancake and try one savory (see below*)
If you're really indulgent and having pancakes twice today - why not try the thicker American cousin? Wait, that doesn't sound right...
PANCAKES / CRÊPES250 grams plain flour
pinch of salt
500 ml milk (may need a bit more)
drop of vegetable oil
Sift the flour and salt into a large bowl. Make a crater in the middle and break the eggs into it. (Safer to break eggs into a small bowl, check for shells, then pour into crater.)
Pour in about half of the milk and start whisking in the flour from around the edges. Take your time.
Add the rest of the milk and keep whisking until you have a smooth batter. You may or may not need a little more milk to have a thin batter.
Ready your pan - pour a drop of vegetable oil in and wipe around with a paper towel.
Turn on heat, medium-high and wait until pan hot.
Using a jug or cup, pour a little batter into pan and immediately lift and rotate pan so the batter spreads out.
When it looks like it’s set, loosen the edges and flip to cook other side - this side won’t take as long. Slide onto a plate and start again.
Serve with lemon & sugar - or whatever topping is your favorite - roll up and enjoy!
Suggestions: Pile up with fruit (fresh or defrost some frozen berries) and roll.
*Savoury: (to have in place of all sweet) -
When you flip the pancake, break an egg on top of it. Use a fork to quickly scramble and spread. Grate a bit of cheese on and sprinkle with some chopped ham. When egg looks cooked, fold in half and then in half again the other way.
1 1/2 cups plain flour
1 teaspoon salt
2 tablespoons sugar
1 3/4 teaspoons baking powder
3 tablespoons melted butter
1 1/4 cups milk
drop of vegetable oil
In a large bowl, combine flour, salt, sugar and baking powder - sifting or whisking gently to mix.
In a smaller bowl, beat eggs slightly, mix in butter and mix in milk.
Pour the liquid ingredients into the dry ingredients in larger bowl. Mix together quickly - don’t worry about a few lumps.
Ready your pan - using a paper towel, rub a small amount of vegetable oil around pan to help prevent sticking (you may have to do this a few times during cooking - but be careful - pan will be hot later).
Turn on the heat, medium-high.
Test to see if pan ready by flicking a few drops of water onto it. If they sizzle, you’re ready.
Using a cup, pour about a 1/3 cup of batter onto pan. Let cook until you see edges start to look solid and some bubbles in middle. Flip and cook other side.
Enjoy! Serve with maple syrup or stewed fruit.