Words: Nicci Talbot
Tossing pancakes for supper? It’s Fat Tuesday in Hastings, our Mardi Gras and all about having a good time, celebrating the local music scene and raising funds for charity. Here’s a rude recipe and video from Jim & Lucy Fisher at Cook in France (married for 29 years; she taught him the recipe). I had no idea you can store them in the fridge for up to five days so that’s breakfast sorted then.
Traditionally, of course, pancakes evolved from the need to use up leftovers, but we make ours from really fresh ingredients including free-range eggs and good quality unsalted butter.
Fillings and toppings are entirely up to you, but my favourite is double cream and maple syrup. What’s yours?
- 200g Plain Flour
- 55ml Milk
- 2 medium eggs
- Pinch of salt (1/4 tsp)
- 2tbsp melted unsalted butter, plus extra for frying
Whisk all the ingredients together really well until the consistency of single cream. If you have time, allow to rest for an hour or so (overnight in the fridge is fine).
Take your best non-stick frying pan and bring it to a medium heat. Smear a little unsalted butter all over the base and a little up the sides.
Ladle or pour sufficient batter into the pan to thinly cover the base, swirling it around until it’s evenly coated.
When the surface of the pancake turns to a matt sheen, flip or toss (depending on how brave you’re feeling) and cook on the other side until done (tip: the first one always goes wrong, and pancakes never look the same on both sides!).
Make a whole load of pancakes, layering them one on top of the other (there’s no need to separate the layers with greaseproof paper).
You can store them like this in the fridge for up to five days. Reheat in the oven on low to moderate or in the microwave.
Serve warm on hot plates with the filling of your choice.