Pancake Tuesday was one of the times in our house where my Dad doing the cooking was a given. Like barbeques, cooking pancakes seems to be the unspoken premise of the man in the house. Please excuse me if I’m being sexist. In a household with no Man, pancakes are equally yummy and you don’t have to deal with a moody face if they don’t work out.
I regularly make pancakes on weekends. I make the American, short fluffy type that are great with maple syrup and crispy bacon. Traditionally crepes are what I think of when Pancake Tuesday comes around. We always had these with white sugar and a squeeze of Jif lemon from a small, lemon shaped tube. The small fella announced yesterday that he and his class in school were to bring in pancakes for their lunch today. That meant I was to make them for breakfast and not for tea as we used to have. Fair enough, I made the batter before bed and left it in the fridge. All those pancakes were wolfed for a hefty breakfast this morning. I wrapped three of them in greaseproof paper and tin foil and gave himself a little tub of sugar to bring in his lunch box.
I’m making more now, for the photo and for later. And I remember how, as a small girl, I always swore I’d gorge myself of at least ten pancakes made by my Dad. But my little tummy was usually defeated by the time the third one came around.
2 large eggs
125g plain flour
Knob of butter, melted
- Mix everything in a bowl with a whisk and leave for twenty minutes, or overnight.
- Heat a large frying pan and melt the butter in the microwave. Dip some tissue or kitchen paper in the butter and rub it around the pan.
- Pour on enough batter to make a medium sized round in the pan. Swirl the pan to spread the batter evenly.
- For some reason the first pancake is always a dud so eat it straight away or fire it in the bin.
- Continue the process until all the batter is used up. Enjoy with lemon juice and sugar, golden syrup or any creative goo.