Now Valentine’s Day is over, it’s time to focus on the real reason I look forward to February: Pancake Day!
I’m not religious, I won’t be giving anything up for Lent and I won’t be shriving, but I still love any excuse to whip out my favourite frying pan and make a batch (or ten) of pancakes. Anyone who has read this blog before, knows that I love a good tradition; if I had my way, I would stick to them in an OCD-like fashion.
One of my goals for this year (and hopefully the rest of my life) is to become more easy going, less ‘highly strung’ and, all in all, a little more ‘zen’. One of my biggest personality flaws is that I can be too ‘black and white’ in my outlook and too stubborn to change.
Whilst I am trying not to sweat the small things, there are some points I am steadfast on, and celebrating Pancake Day is one of them. I don’t reserve pancakes for just once a year; if I had the time and the metabolism, I would happily eat them every day for breakfast. What makes Pancake Day special for me is not just eating a Sunday brunch for pudding, but savoury pancakes for dinner. From my friend R’s reaction to the prospect (‘what’s times pudding? so we can miss all that craziness!’) it’s not all that common, though from what I have read, pancakes are traditionally served either savoury or sweet.
My favourite toppings, if you haven’t guessed already, are lemon and sugar. For sweet pancakes I never vary: a light dusting of caster sugar and a generous squeeze of lemon, rolled and devoured in three bites.
Since I broke my favourite pancake/omelette pan, in a freak (ok, truthfully, standard for me) washing up accident – it’s become a running joke in my boyfriend’s office how messy I am in the kitchen and how terrible I am at cleaning it up – I am now on the look out for its replacement. I’m really glad I got to take these photos using the old pan, as – though technically easy to make – pancakes can be a little temperamental, and knowing your stove/pan gives you an advantage.
makes 8 in a 20” pan
1 cup plain flour
1 cup milk
1-2 tbsp flavourless oil
Put the frying pan on a medium high heat, as pancakes work best in an preheated pan.
Whisk ingredients together in a bowl until all lumps have gone.
Put all the oil in the pan roll around to coat it, and then tip into a container to use next time, repeat this between each pancake.
Pour in 1/8th of the batter, and move the pan around to create a thin layer.
When the middle of the pancake has solidified, and the edges have turned light brown it is ready to flip.