Pancakes

Hello Everybody

Sorry that we have been gone for so long. We have been busy with lots of different things and will fill you in on some of those over the next couple of weeks.

This is just a quick post to say hello to our followers, friends and people that we don't even know.

 Please leave us a comment if you can.

We are cheating a little bit with this post. As it is pancake day we thought you might like to have the recipe for making yummy ones, but as we haven't made ours today yet we have pinched a recipe from our Mum's blog.

We will post photos of ours later!

Here is how to make them....




Pancakes are made of basic ingredients, cooked in a basic way and are basically fool proof... unless you start pancake races with your neighbours, toss them high enough to stick them to the ceiling or forget that you have left one cooking in the pan... fool proof.

The origins of shrove Tuesday and pancake day are to use up stores of fats, sugars and flours before Ash Wednesday when you fast for lent... I personally couldn't give up any of those things for lent, but shall be making pancakes never the less!

What you fill it with is up to you, mine will be stuffed with ice cream, sliced strawberries and topped with homemade butterscotch sauce, yum!

Ingredients

4oz/100g plain flour
1 egg, beaten
1/2 pint milk
pinch of salt
small knob of butter to fry with

Method

Put the flour into a mixing bowl, with the salt
Put the egg into the milk and whisk together
Pour the milky mixture a small amount at a time into the flour, mix really well to get a smooth batter
Pour into a jug (To make easier pouring into frying pan)
Heat a frying pan over a medium heat, melt the butter, add enough batter to just about cover the bottom of the pan very thinly
Its cooked when it starts crisping at the edges and slides in the pan, toss, flip, or carefully turn over to briefly brown the second side
Done
Enjoy

If you enjoy the American version try these...

Cinnamon and Raisin Pancakes (Gluten and dairy free recipe) Or use normal flour and butter

Ingredients

5oz/125g Gluten free plain flour (I use doves farm) or normal plain flour
1 heaped tsp sugar
1 heaped tsp baking powder
50g raisins
1 tsp cinnamon
pinch salt
100ml soya milk or normal milk
1 egg
A small amount of soya butter to fry in or a knob of butter

Method

1 Put all of the dry ingredients into a mixing bowl

2 Measure the milk into a jug, add the egg and beat together

3 Pour the milky mixture into the dry a mix a small amount at a time and mix well, to prevent lumps

4 Heat a frying pan over a medium heat and melt the butter

5 Spoon out the mixture a small amount at a time, you should be able to cook 3 at once

6 Stir the mixture before spooning out more each time as the raisins will sink a little

7 When the pancakes start to get small bubbles they are ready to turn over

8 Cook on the other side for 20-30 seconds

9 Either eat on their own, hot or cold, or serve with toppings of your choice, Mattie had honey and blueberries, but maple syrup, plain yoghurt or a small squeeze of lemon juice and sprinkle of sugar work well too

 

Looking forward to getting back to writing, nagging mum about making things and would like to know if there is anything you would like to see us bake or grow

Bye for now

Ethan, Reuben, Mattie, Jacob and Joel Bean


P.s Will be posting a recipe for Valentines biscuits tonight or tomorrow