Will you be flipping pancakes today?
It’s Pancake Tuesday, otherwise known as Shrove Tuesday, and that means tomorrow marks the start of Lent.
So, frying pans at the ready, Bord Bia’s recipe and method for traditional pancakes are tried and tested:
100g plain flour
Pinch of salt
1 egg
300 ml milk
1 tablsp. melted butter
- Sieve the flour and salt into a bowl and make a well in the centre
- Add the egg, melted butter and half the milk.
- Draw the flour into the liquid by stirring until all the flour has been incorporated. Beat well.
- Stir in the remaining milk.
- Heat a small frying pan and grease with butter then ladle in enough batter to coat the base of the pan.Cook on medium heat for 1-2 minutes until cooked, flip to cook the second side.
Lemon and sugar are the two of the common toppings of pancakes.
Honey, blueberries and natural yoghurt are all other toppings to try.
Savoury pancakes are also an option. Why not make potato pancakes?
All you need is:
4 large potatoes, cooked and mashed
2 Quality Assured Eggs, beaten
2 tablesp. flour
1 teasp. baking powder
Salt and pepper
125-250ml ( ¼ – ½ pt) milk
- Place the potatoes in the food processor.
- Add the eggs, flour, baking powder and seasoning.
- Give the lot a whiz then gradually add the milk – just enough to give you a thick batter.
- Heat a non-stick pan, butter lightly.
- Place spoonfuls of the mixture on the hot pan and cook gently for 2-3 minutes on each side until fully cooked and nicely browned.
Bacon, cheese and tomato are just some of the foods you can serve savoury pancakes with.
