Sunday, 18 September 2011

Pancakes (Ray Sr .)

This post is for some a reminder to perhaps make up a batch of pancakes again and for others it's an introduction to what should be a staple for any household.

The recipe is in either metric or cup measurements, because not having a weighing scales shouldn't prevent anyone making pancakes (a tea cup is sufficient). I've photographed just the basic pancakes but they can be enjoyed as a snack, savoury meal or as a dessert. My favourite is with pear and blue cheese or with crispy bacon and maple syrup, but what you choose is up to your own personal taste - my children have used some weird taste combinations but all with one constant, clean plates and full tummies.

Feeling nostalgic - I looked back over my old home economics text book (All About Home Economics - Deirdre Madden) and she suggested cooked minced beef wrapped in pancakes baked with grated cheese and tomato sauce - worth considering. Meanwhile Jamie Oliver in this months' Jamie Magazine has a recipe for a cake which comprises of pancakes layered with cream, hazelnuts and chocolate. This recipe is no 70's throwback but very much in vogue!

*Recipe adapted from Ray's Dad (Ray Sr.) from the Ray D'arcy Show

Makes 8-10

200g (1 ½ Cups) of plain flour
Pinch of salt
1 Egg
1 tbsp Vegetable oil
100ml (½ Cup) water
350ml (1 ½ Cups) of milk
Vegetable oil or Spray Oil

In a large bowl, mix the flour and salt together.

Make a well in the center of the flour, add the egg and the vegetable oil. Whisk the egg and oil into the flour until it is just combined.

Pour the water into the well and whisk vigorously, gradually bringing  in the flour from the sides to form a thick paste.

Pour the milk into the batter and whisk until smooth. If prefered leave the batter for a half an hour to thicken or use straight away. Heat a 22 cm (9") frying until it's smoking hot. Oil the pan either by spraying the pan with oil or by placing 2 tbsp of vegetable  oil into a saucer and dipping in a scrunched up sheet of kitchen roll. Rub the pan with the oiled kitchen roll.

Pour the batter into the pan, swirling it around to cover the base of the pan. Cook for 1-2 minutes on each side. The pancake will begin to curl at the edges when it has cooked on the first side.

 Flip the pancake (like the fearless cook you are!) or use a fish slice to turn. Tip onto a ovenproof  plate and keep warm in the oven or on a small ring on a very low heat.

Truly delightful just as they are with a sprinkling of icing sugar and some fresh fruit. 

No comments:

Post a Comment