I must confess I do not give anything up for Lent. However I do enjoy the beginning of the season. Mainly because it is a good excuse for English pancakes. Yes they are different to their American cousins and boy do they taste good.
You can read more about Pancake Day here.
This is the recipe I will be making later today. (However I will be tripling it)
4 oz Plain Flour (All purpose)
pinch of salt
10 oz milk * (see note below)
oil for frying
1. Blend the milk, eggs, and salt. Add the flour in small amounts. It should be like single cream.
2. Heat up the frying pan over a medium high heat - add a little oil. (We only add a drop the first time and then it is normally enough.
3. Pour a thin layer of batter in the pan and cook until golden brown underneath - flip over.
4. Cook till second side is golden brown.
5. Serve on a warm plate - sprinkle with sugar and lemon juice. (Roll up)
6. Enjoy and repeat
This batter recipe can also be used to make Toad in the Hole or Yorkshire Puddings. Remember English pancakes are not supposed to be thick. They are like crepes.
* An English pint is 20oz whereas an American pint is 16oz.
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