Village Journals
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
"Flippin' Marvellous Pancakes"
Pancake Power
The pancake, a thin, flat cake made of batter and baked on a griddle or fried in a pan, is featured in cookbooks as far back as 1439.
Pancake tossing is a serious pastime for some people.
Pancakes are popular world wide - German and French pancakes, leavened by eggs and much beating, are baked very thin and served with sweet or savoury fillings.
French Crepes are thin and crispy - A quick and easy Crepe Suzette is folded or rolled and heated in a sauce of butter, sugar, citrus juice. (My tip: I replace the liqueur with Vanilla essence).
Russian Blinis, usually prepared with buckwheat, are commonly served with caviar and sour cream or filled with cream cheese or jam. Mexico has tortillas, which are often served folded over a bean or meat filling and topped with tomato sauce.
If you want to create your own tempting version, use the Basic Pancake Batter recipe created by experts at the British Egg Information Service.
Then try one of their three 3 toppings suggestions - French Mushroom, Chicken or Turkey Ham,
Goat Cheese or Egg. This goes well with a Romana Lettuce or Mix Salad.
Basic pancake batter
(makes eight)
75g/3oz plain flour
Pinch of salt
2 large British Lion Quality eggs
150ml/1/4pt milk
A little oil for frying
Method:
Place the flour, salt and eggs in a large bowl with half the milk. Whisk until the mixture is lump-free.
Add the remaining milk and whisk again until smooth.
If you prefer place all the ingredients together in a food processor and blend until smooth, Pour the batter into a jug. The batter can be made in advance and chilled for up to eight hours before use.
Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for two minutes or until the top is set and the base golden. Turn the pancake over with a spatula or if you are feeling brave, flip the pancake!
Cook for a further one to two minutes or until the base is golden. Transfer to a plate and interleave with greaseproof paper, keep warm. Use the batter and a little more oil to make a further seven pancakes in the same way.
Serve simply with sugar or try them in one of the following recipe ideas.
lifestyle.uk.msn.com
The pancake, a thin, flat cake made of batter and baked on a griddle or fried in a pan, is featured in cookbooks as far back as 1439.
Pancake tossing is a serious pastime for some people.
Pancakes are popular world wide - German and French pancakes, leavened by eggs and much beating, are baked very thin and served with sweet or savoury fillings.
French Crepes are thin and crispy - A quick and easy Crepe Suzette is folded or rolled and heated in a sauce of butter, sugar, citrus juice. (My tip: I replace the liqueur with Vanilla essence).
Russian Blinis, usually prepared with buckwheat, are commonly served with caviar and sour cream or filled with cream cheese or jam. Mexico has tortillas, which are often served folded over a bean or meat filling and topped with tomato sauce.
If you want to create your own tempting version, use the Basic Pancake Batter recipe created by experts at the British Egg Information Service.
Then try one of their three 3 toppings suggestions - French Mushroom, Chicken or Turkey Ham,
Goat Cheese or Egg. This goes well with a Romana Lettuce or Mix Salad.
Basic pancake batter
(makes eight)
75g/3oz plain flour
Pinch of salt
2 large British Lion Quality eggs
150ml/1/4pt milk
A little oil for frying
Method:
Place the flour, salt and eggs in a large bowl with half the milk. Whisk until the mixture is lump-free.
Add the remaining milk and whisk again until smooth.
If you prefer place all the ingredients together in a food processor and blend until smooth, Pour the batter into a jug. The batter can be made in advance and chilled for up to eight hours before use.
Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for two minutes or until the top is set and the base golden. Turn the pancake over with a spatula or if you are feeling brave, flip the pancake!
Cook for a further one to two minutes or until the base is golden. Transfer to a plate and interleave with greaseproof paper, keep warm. Use the batter and a little more oil to make a further seven pancakes in the same way.
Serve simply with sugar or try them in one of the following recipe ideas.
lifestyle.uk.msn.com