Traditional English Pancakes

Morning all, hope everyone’s ok! Have you all managed to have a good week? I had my first physio appointment to do with my shoulder on Friday, and I’m going to be honest – it was just as painful as I thought it was going to be. The physiotherapist confirmed I had an ACJ disruption, but also said that because of my limited movement and the fact the pain and damage isn’t just located to one specific area, it looks like I’ve suffered quite a major amount of Soft Tissue Damage along with it, which could potentially mean I need more physio than we initially thought. She’s given me some exercises to do at home, but has warned me not to exceed my limitations as she could see how much pain I was in even when I tried to push it and continue. Because of my shoulder, its been impossible to go out anywhere as since the accident, it’s been difficult to travel anywhere with a lot of potholes in the road (which are hard to miss as there are so many) causing me so much pain whenever we drive over one, so we’ve only been going out when we’ve had appointments which thankfully we haven’t had many of this week, but it’s meant that my mum and I can’t travel down to our hometown with my dad for one of my Aunts funeral as she sadly passed away a couple of weeks ago after numerous bouts of illnesses, I just hope she’s finally out of pain now and resting peacefully.

Now let’s move on to this week’s post…If you weren’t aware before now, next Tuesday is actually Pancake Day and I thought I would do a recipe on how to make them a week before so you’ve got plenty of time to practice for the big day itself (especially the all-important Pancake flip!) so, let’s crack on…

Traditional English Pancakes

Ingredients:

• 100g Plain Flour
• 2 large Eggs
• 300ml Milk
• 1 tbsp Sunflower or Vegetable Oil, plus a little extra for frying

Popular Sweet Topping Ideas: (Optional)

• Maple Syrup
• Fresh Fruit (Bananas, Lemons, Strawberries, Berries, Etc..)
• Whipped Cream
• Chocolate Chips
• Nutella
• Sauce (Chocolate, Strawberry, Caramel)
• Jam
• Ice Cream

Savoury Fillings Ideas: (Optional)

• Cheese & Onion
• Ham & Cheese
• Ham & Egg
• Chicken and Sweetcorn
• Tuna
• Bacon

Method:

Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.

Set aside for 30 mins to rest if you have time, or start cooking straight away.

Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.

Allow to heat before pouring pancake batter into the pan. Try to keep the mixture in a thin layer, if needed you can tilt the pan to cover the whole surface of the pan.

Fry on medium heat for about 1 – 1½ minute until you can easily get the spatula under the pancake.

Flip using your spatula onto the other side and cook for another ½ -1 minutes.

Keep them warm in a low oven as you go or Serve straight away with lemon wedges and caster sugar, or your own favourite topping or filling. 

*Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.*

*If you need to reheat the pancakes, the easiest way is to transfer the stack to the microwave and heat on full power for a minute or so. You can also wrap in foil and put in a medium oven for 5 – 10 minutes.*

When it comes to pancake day or just pancakes in general, I either prefer a little bit of lemon and sugar or just gold ole maple syrup, my parents on the other hand like a bit of orange juice with a teaspoon of sugar just to give it that little bit of sweetness. How do you serve yours? Perhaps you prefer savory fillings. If you want to , I would love to know in the comments.

Thank you for coming to my blog and reading today’s post, I hope you have a ‘flippin’ (little pancake pun for you) great week, see you next Wednesday!