Frying pans at the ready! Tomorrow is 47 days before Easter, meaning it is Shrove Tuesday marking the last day before lent and time to clear the cupboards of sugar, eggs and all things fatty, right!
To help make the most of this pancake munching ceremony, Pastry Chef Christophe would like to share with you his recipe for perfect flipping pancakes.
Recipe (makes 8)
100g plain flour
300ml semi skimmed milk
1 tbsp sunflower or vegetable oil
1/2 tsp butter
pinch of salt
1 or 2 lemons
- Sift the flour and a pinch of salt into a large mixing bowl and make a well in the centre.
Crack the eggs into the middle, then pour in 50ml of milk and 1 tbsp oil.
Start whisking from the centre, gradually drawing the flour into the eggs, oil and milk.
Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if too stiff to beat.
With a good splash of milk, whisk to loosen the thick batter.
Whilst whisking, pour in a steady stream of the remaining milk.
Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
- Leave the batter for at least 30 minutes but ideally overnight in the fridge.
- Heat the pan over a moderate heat, add 1/2 teaspoon of butter to the pan and once melted, ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer.
Quickly pour any excess batter into a jug, return the pan to the heat then leave to cook, undisturbed, for about 30 seconds.
Pour the excess batter from the jug back into the mixing bowl.
If the pan is the right temperature, the pancake should turn golden underneath after about 30 seconds and will be ready to turn.
- ‘Flipping pancakes‘: hold the pan handle, the pancake should move around on the pan easily if cooked properly and can be flipped with ease using a fish slice under the pancake.
Quickly lift and flip it over, or toss it into the air and over, if you are feeling daring enough!
Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 seconds before turning onto a warm plate.
Continue with the rest of the batter, serving them as you cook or stack onto a plate.
- A good drizzling of lemon juice and a generous sprinkling of sugar, voila!
Pancakes can be frozen for up to a month wrapped in cling flim.
Enjoy your pancakes – in moderation, or not.