Pancake Recipes
Joy Stacey's Basic short recipe for 3 - 4 pancakes @ 25 Feb
2014: 4 ounces plain flour, pinch salt, 2 medium or large eggs,
7 fluid ounces milk, 3 fluid ounces water. Phillip added:
Interesting. I think I use one egg
Julian's longer recipe for beginners
Mix half a pint of milk with 1 or 2 eggs. Continue fast
mixing while slowly adding 4 oz (1 oz. ~= 28.75 gram) of pre
sifted flour (make sure it's not self raising flour (common in
Germany)), (mix vigorously to ensure no lumps), add a pinch of
salt. Pour into a pre greased hot frying pan. WHAT TEMP SETTING
? To achieve an even thin consistency, turn after a minute or
so, by tossing pan in the air, (wimps can use a spatchula ;-)
), (don't worry if it sticks, the first 1 or 2 often do).
Sprinkle fresh squeezed lemon juice & white granulated
sugar on plate, slide pancake to plate, roll pancake, add more
Lemon & Sugar, serve hot immediately.
Some English have been known to use butter & jam instead
(not reccomended). French have similar recipes for Crepes
(thinner) & Gallettes (dark buck wheat flour maybe ) with
vast range of optional additives such as Grand Marnier, cheese,
apple, sausage, etc. Scots pancakes are one third diameter,
thicker, served cold with butter (at least for ths
Englisman).
1 Pound = 16 solid Ounces = 460 grams (for flour). 1
Imperial Pint = 20 fluid Ounces = 567 milli-litre. (for milk),
NB USA gallon is 16/20th of an Imperial Gallon, (presumably
someone got ounces per pint wrong, about the time the Mayflower
sailed).
Ratios: 283 ml milk : 115 gram flour : 1 Egg : 1 pinch salt
: 4 pancakes : 1 full person
Disclaimer: I Julian more often uses a soldering iron &
hot glue gun than a frying pan, but I've cooked this recipe
& survived :-)
Photos of Max's books:
delia_p371.pdf
delia_p372.pdf
macdougalls_cookbook.pdf
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