The Best of Haverhill is on hand to make your Shrove Tuesday a 'flipping' success!
It's that time of year again! Young or old, we all have a secret love for the good old pancake. They are just scrummy!
Take our easy to follow recipe and add your own creative fillings for a perfect pancake day.
Pancake Batter Recipe:
110g (4oz) plain flour
Pinch of salt
2 large eggs
300 ml (10.5 fl oz) milk
50g (2oz) butter
Sift the flour together with the salt into a large bowl.
Make a well in the centre of the flour and break the eggs in it and whisk together.
Gradually whisk the milk in little by little until you form a smooth batter.
Heat your frying pan until very hot. Add the butter to the pan until melted then use two tablespoons of it to stir into the batter mixture and whisk well.
Pour the remaining butter into a bowl to use for oiling the pan.
Let the pan get really hot, then turn the heat down to medium, using a piece of kitchen towel lubricate your pan with some of the melted butter.
Pour enough batter into the pan to coat the base.
Immediately swirl the pan around to spread the batter evenly, covering the base of the pan.
Cook for around 30 seconds, using a palette knife loosen the edges and toss or turn the pancake to cook the other side.
Then it is up to you to decide on your choice of filling, savoury or sweet? Or why not make a meal of it and try both!
Now, the first one is usually a complete disaster ... so don't be disheartened. Just get the next one in the pan and you'll soon be a pancake tossing pro!
