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Not just for Shrove Tuesday, pancakes are a quick, easy snack to prepare and can be enjoyed either sweet or savoury. Pancake recipes have been discovered from the 16th century and are present in many cultures under different names, crepes in France, blinis in Russia and dosa in India, for example.
Sift the flour and salt into a large bowl and mix together
Make a well and add the warmed milk and eggs
Using a whisk, gradually incorporate the flour and the liquid and continue to whisk until you have a smooth batter
Strain the batter through a fine sieve, using a wooden spoon to push any lumps through
Cover the batter with cling film and set aside for 30 minute before using
Place a frying pan over a high heat. Pour a little melted butter or oil into the pan to coat the base evenly
When hot, ladle in enough batter to coat the base of the pan in a thin layer
After 1–2 minutes, use a spatula to flip the pancake over – it should be golden brown underneath. Once golden on both sides, transfer to a plate and serve
For a fluffier pancake, try replacing the milk with buttermilk.
You can substitute the flour for wholemeal for a healthier option.
Pancakes are traditionally served with sugar and lemon as Dominic Chapman does. They can make a delicious dessert as Marcello Tully shows in his banana and toffee pancakes but they can also be used in savoury dishes: Shaun Hill adds chard and dill to his pancakes and serves them with smoked salmon while try Marcello Tully’s Creamy green crêpes.
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