I know, I know, it isn’t Pancake Tuesday but pancakes are a fantastic breakfast/lunch or tea any time in the year. They can be savoury as well as sweet and are really quick and easy to make. I think that this is a Delia recipe that I remember reading years ago.
If planning on having the pancakes for breakfast, I would always recommend making them (in the blender) the night before and stick the blender jug in the fridge ready to go in the morning. Anything to save a few minutes when getting them out the door to school.
The kids can do all the preparations here, from weighing out the flour to cracking in the eggs. If you have kids 8 and over, they could actually cook the pancakes (under adult supervision)
- If using a blender, drop everything in and blitz (scrapping in the bits of flour that get stuck to the sides)
- If not using a blender, sieve the flour and salt into a big bowl
- Make a well in the middle and break in the eggs
- Using a fork, whisk the eggs incorporating the flour
- Add the milk/water mixture slowly
- Keep whisking until all lumps are gone
- While whisking, melt the butter in a small saucepan
- Just before cooking, add two tablespoons of the melted butter
- To cook each pancake, using some kitchen roll dipped in the butter coat a small frying pan/crepe pan
- Pour a small amount of pancake mixture and swirl around the pan until covered
- After a minute or so, turn and cook other side
- Serve and enjoy
Suggestions for fillings are:
- Sweet : Lemon and sugar (classic)
- Sweet : Chocolate spread and banana
- Sweet : Golden syrup and blueberries
- Savoury : Mushrooms and spinach
- Savoury : Ham and cheese and rocket
What are your favourite pancake fillings?