| February
2002 |
| Pancake
day - get cooking! |
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| Perfect
pancakes - but how do you take yours? |
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Pancake
day isn't just about the pancakes themselves - the filling
is just as important and turns your pancake into a sizzling
starter or a devilish dessert. |
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A
simple pancake recipe:
100g plain flour, 1 egg, 275ml
milk, pinch salt, 25g butter.
Sift the flour and salt into a bowl and break in the egg. Use
a wooden spoon to beat the egg in. Gradually add the milk, beating
to form a smooth batter.
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| You
can't beat a good battering! |
Heat a 7
inch non-stick frying pan, lightly brushed with the melted butter.
Once the pan is hot, pour in about 2 tablespoons of batter and
tilt the pan to coat the base evenly.
Cook
until the pancake moves freely around the pan then toss or turn
until your pancake is a golden colour.
As
you'd expect, the Nottingham Online team is passionate about
pancakes. Try a couple of these:
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| Nigel's
favourite filling |
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| Sugar
& spice - the traditional filling |
Nigel
is a bit of a traditionalist at heart and his taste in pancakes
reflects that trait. "I'm a stickler for the straightforward
filling." He says. "Simply spread your pancake with
white sugar (terribly unhealthy) then douse with lemon...the
more lemon the better. Roll up the pancake and enjoy!!!"
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| Eric's
Canadian touch |
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| Fruity
- Eric's choice |
"I
love my pancakes thick and puffy with loads of butter, yoghurt,
bananas or other fruit spread on top." (Quite healthy so
far - ed.) "Then you pour gallons of maple syrup on over
all of it. (Ooops!) You could call it a Canadian Special."
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| Dan's
delight |
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Pan
fact:
Pancakes freeze very well which means every day can be pancake
day. |
like my
pancakes sweet - Preferably with cherries and organic vanilla
ice cream.
The cherries
must be stewed in a little boiling water with a couple of heaps
of sugar so they are mushy. The ice cream must be straight from
the fridge.
I go for the thick pancake variety and eat them rolled and by
hand. Messy!
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