We like our food at Soar Valley Press. Dave can’t walk passed a tin of biscuits or sweets without making a few disappear… It’s amazing! The record duration that a packet of chocolate Hob Nobs* has survived in the studio is 4 hours. They talk to Dave apparently… They say “Eat me, eat me.”
But saying that, we also like to try and keep in shape - we have weekly weigh ins to help us all stay on track and a mini trampoline which gets regular use at this time of year. Each year we undertake taste tests (for the good of our lovely readers, honest!) of various Christmas goodies including Yule Logs, Stollen and Mince Pies. So with Pancake Day around the corner, we thought we’d just refresh our memory about what Pancake Day is all about, and throw in our tried and tested recipe for good measure.
Pancake Day, or Shrove Tuesday, marks the last day before Lent - the period of abstinence for 40 days. Pancakes are associated with the day preceding Lent because they are a way to use up rich foods such as eggs, milk, and sugar.
Pancake Day takes place 47 days before Easter Sunday, and because the date of Easter Sunday is dictated by the cycles of the moon, Pancake Day can occur anytime between February 3rd and March 9th. This year Pancake Day falls on Tuesday February 9th.
Ingredients 100g plain flour 1 tablespoon oil 2 eggs Pinch of salt 300ml semi skimmed milk
Method
Blending in the flour: Put 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 about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still 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. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.
Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. 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 secs. 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 secs and will be ready to turn.
Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, and then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
*Other biscuit brands are also available