It’s pancake day already! This year it has really crêped up on us at IP17GNS. But don’t worry, we’ve whisked up a super-simple pancake recipe that we think you’ll flipping love.
To Top it off we also have a competition over on Facebook so once you’ve whipped up a storm in the kitchen make sure to take a picture of your creations and send them to us. You could win a prize if your pancakes are chosen as either the best looking or as having the most creative toppings – what could be batter? (Sorry, we’ll stop the puns now.)
- 100g plain flour
- 2 large eggs
- 300ml milk
- A little vegetable or sunflower oil
- Any toppings of your choice
Add the flour, eggs, milk, a pinch of salt and 1tbsp of oil into a large bowl and whisk together into a smooth batter.
The batter is best if made around 30 mins in advance. however you can make it further in advance or use it straight away if you need to.
Set a medium frying pan over a medium heat and wipe some oil around the surface with kitchen paper.
When it’s hot pour in enough batter to cover the base of the pan & cook for around 1 min each side, until golden. (Hint: when bubbles rise to the surface it’s time to flip your pancake.)
Keep cooked pancakes warm in a low-temp oven until you’ve finished your stack before serving with your choice of toppings. here are our favourite suggestions from the volunteers:
- Garlic mushrooms, bacon & spinach
- Maple syrup, banana & ice cream
- Lemon & sugar (keep it simple, so you have room to eat more!)
- Nutella and banana
- Bacon & maple syrup
- Mediterranean veg & cheese
- Cream cheese, honey & crushed walnuts
If you have enough restraint to have any leftover pancakes; once they’re cold they can be layered between sheets of baking paper, wrapped & placed in the freezer. This way they keep for up to 2 months.
Ok, one more pancake joke for you….
Q. What do bus drivers put on their pancakes?
A. Traffic Jam!