Pancake day has finally arrived!
I would like to think that I would be slightly less excited if it wasn’t preceded by a weekend that was to busy to include a leisurely pancake Sunday brunch. But realistically, chances are I would be.
Generally I try and leave one day free at the weekend, for catching up with housework and generally lazing round in ‘sweat pants’ and taking full advantage of Sky Anytime – I live an exciting life. Saturday, I spent the day with the very talented photographer Lauren (more on that later) making macaroons for a diamond wedding anniversary I attended on Sunday.
It goes without saying that sixty years together is a huge achievement, especially when you compare it to the national average length of a marriage is only eleven years and six months. Incidentally whilst researching that fact I discovered that marrying a dead person is legal in France and around twenty of these ceremonies take place each year.
Along with fantastic food (I’m still hoping to get my hands on the recipe for an incredible rum pudding I had whilst I was there), amazing company, there were some beautiful speeches. I think everyone there welled up during the ‘thank you’ toast when he described his wife as his best friend. My boyfriend is blessed with a wonderful warm family, who have always made me feel welcomed and loved; and I’m really glad I got to share in this celebration with them.
I can’t really think of an appropriate connection with pancake day so I’m just going to jump in with my personal view that the only way to eat pancakes is with lemon and sugar, although I know there are a few people out there (albeit insane people) who serve them with other toppings. I don’t think I could bring myself to prepare a plain pancake any other way so, taking inspiration from the Waitrose magazine I made some chocolate crepes.
I was surprised how much the chocolate flavour actually came through the pancakes, as I assumed that the dish would rely heavily on the nutella. The whole stack was scoffed, but I’m not convinced by them, it’s going to take something pretty spectacular to get me to sway from lemon and sugar.
makes 8 in a 20” pan
1 cup plain flour
1 cup milk
1 tbsp cocoa
1-2 tbsp flavourless oil
whipped cream and nutella to serve
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.
Brown the second side and serve with nutella and cream.