Oh hello Shrove Tuesday!
Today is Sonny Jim’s first pancake day, and while I love my pancakes covered in sugar and ice cream and chocolate (yes, basically a heart attack on a plate!) his will be rather a lot healthier.
I’m going to be using this Annabel Karmel recipe today (from Annabel Karmel’s New Complete Baby and Toddler Meal Planner, Ebury Press, £14.99, www.randomhouse.co.uk)
How about you?
- 100 g plain flour
- a pinch of salt
- 2 eggs
- 300 ml milk
- 50 g melted butter
- Sift the flour and salt into a large mixing bowl. Make a well in the centre and add the eggs.
- Use a balloon whisk to incorporate the eggs into the flour and gradually whisk in the milk until just smooth.
- Brush a heavy based 15 -18cm/6-7 inch frying pan with melted butter, and when hot, pour in about 2 tablespoons of the batter.
- Quickly tilt the pan from side to side to form a thin layer of batter and cook for 1 minute.
- Flip the pancake over with a spatula and cook until the underside is slightly golden.
- Continue with the rest of the batter, brushing the pan with melted butter when necessary.
- Serve with maple syrup and fresh fruit.
PS You can freeze these pancakes, just interleave with non-stick baking paper.