does anyone have a good pancake recipe

suitable for 1 yr old and 2o+yr olds

if i find one i willpost here

http://www.bbc.co.uk/food/recipes/da...ga_66226.shtml





Preparation time
less than 30 mins



Cooking time
less than 10 mins



Ingredients
For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice
lemon wedges

Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.


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this one seems to be quite simple and easy

its pancake day this tuesday

i cheated btw and bought betty crocker pancake mixture add water shake and fry. i only bought it as the ingredients was not that many

Ohh thanks for reminding me, I'll treat myself to McDonalds pancake and syrup for breakfast niceone.gif

that is one thing i miss from america is maple syrup especially canadian maple syrup

Last time we went to america my mum bought back the aunt jemima pancake mix and syrup

For me using butter in the pan is asking for a hard days work with flipping pancakes to having that golden look.

Try some olive oil instead.

Another tip to see how hot the pan should be is when you drip some water and if it sizzles away too quickly its too hot.

If it sizzles away in a second or two less it just hot enough for pancakes.

facetygal wrote:
Grrrrrrrrr don't talk to me about aunt jemima pancake mix.....I thought we had some but noooooooo my mum had to throw it away....why? because it was taking up too much room.......ruined my pancake day Grrrrrrrrrrrrblkangry

i know it might cost a bit more...but if you go to selfridges on oxford st. they carry some american food products...i think i may have seen some aunt jemima pan cake mix in there...