SUNSETS & PANCAKES PART II- THE RECIPE

January 19, 2009 in Uncategorized

 

Due to unprecedented demand I am publishing my best kept secret………..my pancake recipe!!! I must be crazy…….but I have a big heart and want everyone to experience the fun of making their own!! And in any case, as Ty is always saying when he wants something….Caring is Sharing……… :o)

Quite a few readers have expressed fear or reticence in making pancakes….It really is simple & there is  no great secret to making a good pancake except maybe….a hot pan!! You can make them crepe thin or thicker according to your personal preference. There is no need to flip the pancakes in a grandiose show of expertise…..but by all means do it if you wish to……..once you get the hang of it it is very easy to do…..but be prepared for a couple of flops along the way hehe!! I am teaching Tyler to do it :o) but because of arthritis and a fused wrist I no longer flip them grandly myself. I use the good old spatula for that….so go ahead, make some PANCAKES you lot!!!

MOO’S  PANCAKES

Ingredients:

 

2 Cups Flour

4 Eggs

400ml Water

300ml Half Milk & half Buttermilk

Salt to taste – start with about ½ tsp then add more later to taste

A good grating of Nutmeg

2 tsp Brown Vinegar

 

 

Method:

·       Sift flour, salt & nutmeg into a bowl & make a well in the centre

·       Break in all the eggs then mix up slightly with a wooden spoon

·       Add most of the water at once & beat well – I use my mixer for this but you can use the wooden spoon if you have the stamina :o) – add the rest of the water and continue beating until no lumps remain. At this stage the mixture should look like thick cream

·       Add the milk mixture bit by bit until the mixture looks like thin cream – I find that I use it all  and maybe even a bit more

·       Stir in the vinegar

·       Taste the mixture (ugghh but this is an important step!!) and add more salt if it tastes too bland. I find that salted pancake batter makes much tastier pancakes

·       If the mixture is lumpy you can pour it through a strainer into a clean bottle

·       Let it rest for about 15minutes in the fridge before you make the pancakes

 

To make the pancakes

Have your dry pan smoking hot over a medium heat or flame

Pour in a tiny amount of peanut oil – just to coat the pan

Pour in about 30ml or so of batter into the hot pan & swirl it around immediately to coat the base of the frying pan

Watch carefully & as soon as it starts to bubble and turn light brown around the edges start shaking the pan to loosen the pancake. Use a silicon spatula to help loosen the sides

Once the pancake is loose you can either flip it over using just a light flick of your wrist or using the spatula

Cook briefly on the second side before sliding it into a waiting dish or plate

Sprinkle with cinnamon sugar, a little knob of butter and a squeeze of lemon juice

Keep warm until ready to eat

Repeat until you have as many pancakes as you want

 

Brownie Notes

I bottle my batter in any clean cool drink bottle and keep it, sealed,  in the fridge for up to 4 days and just make a few at a time as needed. The bottle makes for easy, clean,  controlled pouring into the pan

 

You can double or treble the recipe quiet happily if you need to make a lot of pancakes. Always use the ratio of 2 eggs to 1 Cup flour and increase the other ingredients proportionately

 

I like to use half buttermilk but you can use only milk if you prefer

 

I find that Peanut Oil handles the high heat the best of all the oils and it has no flavour to taint the pancakes

 

I keep a little squeezie bottle for my pancake oil. I use the one that you get in some home hair colour kits :o)


Pancakes can be successfully frozen. Interleave dry plain pancakes with wax paper and freeze flat in an airtight container or freezer bag. Just remove as many as you need each time and thaw at room temperature or microwave very briefly

Pancakes make wonderful wraps with savoury fillings as well as sweet ones. They also replace cannelloni tubes or lasagna sheets very successfully in pasta dishes

Most importantly….have fun & ENJOY!!!
browniegirl xxx

PS  – Thanx so much to the Eds for putting my pancake post and Ty on the main page of Food24.com blogs as one of their top components. Much appreciated to be appreciated :o)

29 responses to SUNSETS & PANCAKES PART II- THE RECIPE

  1. Thank you! Mwah

  2. Thank you Moo! I am definitely going to try your recipe! More or less how many pancakes do this recipe make?

  3. ooooh this looks soooo good!

  4. Madmom – please make some and give to Barak and Michelle from me :o) xxx

  5. Beertjie
    dis n plesier…..let me know how they turn out :o) xxx

  6. Hi BG – a very close and special friend of mine taught me how to make pancakes on December when I was on holiday with her. It’s true what you say, there is no great secret to it.

  7. Silverspoon
    You’re most welcome…..I would say about 20 depending on how thick or thin you make them. :o) xxx

  8. The Quaffer
    thanx dearie :o) xxx

  9. Nice looking pancakes, great idea to pour from a bottle.

  10. Say What
    So nice to see you darlin. Hope you are doing better every day….glad you can make these!! xxx

  11. Nicisme
    Hey! So nice to see you Nic…and thanx so much :o) xxx

  12. Yum yum ;)
    We often make a stack, and instead of filling them, we layer them with a savoury filling in between each pancake. A little drizz of sauce, a sprinkle of grated cheese on top and lightly browned in the oven before cutting into wedges like a cake. Throw a nice fresh salad together and Bob’s your uncle ;)
    ~xx~

  13. mmm thank you!!! my daughter has been on at me about pancakes for weeks now….so will give them a bash. We dont get buttermilk, can I just use the full amount of milk? xx

  14. Half-pint
    YUM a different take on it….a savoury stacked pancake cake :o) Will give it a try thanx xxx

  15. Tagine & Tea
    You’re welcome. Please let me know how they turn out. Of course you can’t get buttermilk in Morocco :o) so, yes you can use all milk. I like the slightly sour taste that the buttermilk gives but thats a personal taste preference xxx

  16. Three keys to more abundant living: caring about others, daring for others, sharing with others.
    You have succeeded and doing all three. Thank you for this, it does not go unnoticed that you have given up something very special, and we’ll be having pancakes for pudding tonight. Will show you tomorrow how it turned out.

  17. Hi My Friend, how are you, I have been neglecting you, SORRYY! I have just gotten back from the “babysiting” and I just had to pop in and see you. Good posts on the fruit fingers and the pancakes, yum.

    Take care and lots of love
    T

  18. Oh yummy! thanks for this!

    Well done on your weightloss

  19. Mmmmmm looks delicious!! Ru love’s pancake’s.

    Ciao

  20. LOL – I’m one of those reticent pancake makers! I KNOW it’s easy and a child could do it, but I still feel wary of them… Great tutorial and I agree 100% on the hot pan tip :)

  21. Rose&Thorn
    Thanx so much for your lovely words. Much appreciated :o) Im looking forward to your pancake posting xxx

  22. Griet
    Good to see you darlin. I know you are very busy at the moment. Thanx so much for popping in and for your lovely comment. Luvvies xxx

  23. Soentjie
    You’re welcome….and thanx so much :o) xxx

  24. Santie
    Hey there, I hope you make these for Ru :o) xxx

  25. Cooksister
    Hey Jeanne…..I hope you are gonna try these ones sister!!! And thanx so much for your visit and comment.It’s an honour to have you visit…much appreciated :o) xxx

  26. Wow!!! i dont like pancakes but these look sooo good i’d give them a try for sure. did i ever tell you ilove your blog? no? i love your blog

  27. Squinchy
    Hello darlin, nice to see you back again..its been ages..and thanx SO MUCH for loving my blog. Give these a try with the banana mix…you would love it :o) xxx

  28. HI, looking for pancake recipe and was directed here by dewdrops… i just want to know, would it make a huge difference if i use white vinegar instead of brown?
    Hugsxoxo

  29. I dont suppose it will make any difference Suzy, ive always used brown cos thats what my mom used. This is just a stunning recipe. I made it again last weekend and we ate from it for days…it keeps well in a bottle in the fridge for up to 5 days so you can just make as many as you want at a time…xxx

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