Pancake mix recipe

I like to make pancakes filled with bolognaise, after we have spag bol. There is usually enough left for pancakes the next morning.

If there is any batter left I do the classic sugar and lemon.

fancyflowers

I like to make pancakes filled with bolognaise, after we have spag bol. There is usually enough left for pancakes the next morning.

If there is any batter left I do the classic sugar and lemon.

I have just posted on another thread that I do exactly the same thing, but as a savoury pancake on Shrove Tuesday followed by sweet.

Just plain flour, eggs and milk.

As taught by Miss G in cookery lessons 60 odd years ago.

Why, what else would you use?

Is it a nicer batter if you used 2 eggs? Full cream milk?
Do you oil the pan or rub it with lard, or butter?

Apologies I didn’t notice the other thread.

TillyTrotter

Is it a nicer batter if you used 2 eggs? Full cream milk?
Do you oil the pan or rub it with lard, or butter?

When making for the Gdcs (often, and they typically have at least 2 each for breakfast) I use the usual recipe - 4 oz/100g plain flour, but 2 large eggs instead of 1 (for protein) and just under 1/2 pint of milk.
Usually mixed up in the blender the night before, when I’m sufficiently organised! But then it needs a good stir before using.

I use a dedicated pancake pan and just wipe it around with an oiled piece of kitchen roll.
The most important thing IMO is to have the pan really hot before adding the batter.

Semi-skimmed milk, I forgot to say. I loathe full cream milk so never buy it, but I dare say it’d be good in pancakes.

Thank you Witzend - and everyone -
I’m going to follow your recipe, make it now and let it stand until this evening
Looking forward to them!

Tilly I use SR flour eggs and semiskimmed milk.
To make 9 large pancakes : 16 ozs SRFlour, 1 &3/4 pints milk and 4eggs.pinch of salt.
If you only want 4 or 5 pancakes then half those amounts.
Mix well and allow to stand for a while, then butter in a very hot frying pan and when smoking hot add the batter.

We have just had a family pancake feast here 😋

Thank you Oreo I will use butter in the pancake skillet as you suggest.
It is only for 2 of us, but your Feast of pancakes is making me hungry.
It’s great that it’s half term so the kids can get involved too.

I use the same recipe as Witzend, have just made mine and will reheat them later. Few drops of oil in the hot pan.

Enjoy justnoneed 😋

An Elizabethan recipe

A pint of thick cream
4 or 5 egg yolks
A handful of flour
2 or 3 spoonfuls of ale
This is seasoned with “a good handful of sugar, a spoonful of cinnamon, and a touch of ginger”.

The batter is set aside while the cook takes a knob of butter “as big as your thumb” in a frying pan and heats it until it is “molten brown”. Now tip the fat out and ladle the batter into the tilted pan as thinly as possible over a low heat. Flip when one side is “baked” and cook the other until the pancake is as dry (crispy) as possible, but not burned.

A 17th Century recipe

Take nine eggs, yolks and whites, beat them very well, then take half a pint of sack [Spanish wine], a pint of ale, some ale yest. Put these to the eggs and beat them all together, put in some spice and salt, and fine flower. Then shred in your apples and let them be well tempered, and fry them with beef-suet, or half beef and half higs-suet dried out of the leaf.

Elizabeth Hammond’s Modern Domestic Cookery (1819) includes this pancake recipe: “Take eggs, flour and milk, with which make a light batter. Add nutmeg, ginger and salt, fry them in plenty of hot lard. Serve with lemon juice and powdered loaf sugar.”

Taken from The Conversation

Me?

Eggs, plain flour and skimmed milk with sugar and lemon. Cooked in butter.

DH and I have just finished ours. I made my batter with 3 heaped tablespoons of plain flour, one large egg and sufficient milk to make a batter to the consistency of single cream.
I'm not a lot of help teaching anyone to make pancake batter as I just eyeball it.
Ours were very good, topped with a sprinkle of sugar and a drizzle of maple syrup.

Sorry, I meant to say that quantity of batter made 6 large pancakes.
We had 3 each.

How many of those delish pancakes did you manage?
I remember as a schoolgirl the boys would brag about how many pancakes they had eaten.

Tbh I think pancakes are one of the easiest recipes you can tackle.

I’m made ones before which have been a bit watery in consistency and broken/stuck in the pan. That’s disappointing.

The butter/oil needs to be searingly hot - butter needs to brown a bit.

Consistency of cream - single cream.

4oz plain flour, one egg, 1/2 pint of milk. No standing/leaving time, just blitzed up with a stick blender thingy. Lemon juice and sugar for me and 6 year-old grandson, daughter and my Other Half had bacon and maple syrup for a change. Grandson rated my pancakes as 20 out of 10 - and he had four, or was it five?

Those must have been scrummy Fatoldlady!

DH will probably manage two 7-inch pancakes.