I’m thinking of starting a campaign to make Kiwis aware of Pancake Day.
The ultimate comfort food! You can use em as breakfast, or dessert or a main meal. You can have em rolled, or folded, or made into a parcel with your favourite curry inside and then deep fried. They can be puffy North American pancakes or big, thin crepes, or yeasted Russian blinis with cream cheese, or even big Eritrean injera, with lots of savoury sauces on top.
Who doesn’t love pancakes?
Simple pancakes450-500 ml milk 210g flour (use plain, or self-raising for fluffier pancakes) 2 eggs pinch of salt
- Sieve the flour and salt into a mixing bowl.
- Make a hollow in the flour and add the eggs and some milk.
- Begin to whisk your batter, starting with just the liquid, then gradually including more and more of the flour. Add milk when the mix gets stiff until you have mixed it all. The batter should coat the back of a spoon – not too runny nor too stiff.
- Rest the mixture in the fridge for a half hour if possible.
- Heat a non-stick pan until really hot, with very small amount of oil or butter.
- Pour pancake mix into the centre of the pan until it spreads to almost fill the pan.
- When bubbles start to pop on the surface, you’re ready to flip!
- When cooked on both sides, serve immediately with lemon and sugar or maple syrup.
Variations: add more milk and melted butter for thinner pancakes. Add berries (well-drained) or banana for yummy breakfast fruit pancakes. Add lemon juice and soaked sultanas for a tea time treat.