When I left home (*says quietly under her breath, 22 years ago!), my brother bought me a Le Cruset Crepe Pan. It's still going strong despite years of constant use, and not just for pancakes. Any non-stick frying pan will do, but heavier ones are better.
For me, pancakes, whether Scotch, American, English or wherever, they were NEVER just for Shrove Tuesday.
Why I love pancakes:
They are cheap
They are easy to make
You can freeze them
You can top them
You can fill them
You can roll them
You can stuff them
You can have them sweet
You can have them savoury
I've got 2 different versions to follow, so scroll down if you need the other one.
Milk, egg and soya free pancakes:
120g Plain Flour
300-350mls milk substitute - I used oat milk, which is slightly thicker so needs a little more.
Put flour into bowl and make a dip in the centre.
Pour in about half of the milk substitute and beat well (use a fork, wooden spoon or balloon whisk) until you have a smooth thick batter.
Slowly mix in the rest of the liquid and leave to rest for at least 30 min (can be done in advance and stored in the fridge for several hours).
Heat frying pan, when hot pour in a little oil and wipe out with kitchen roll (keep for oiling pan between pancakes). Turn temperature down to medium before cooking.
Pour mixture (about 50-75mls depending on size of pan) onto a tilted pan and quickly swill round to cover base.
Remember, the first one never works so don't panic too soon!
Leave until 'set' on surface (mixture no longer looks shiny) and lightly browned underneath.
Flip over with a pallet knife (or toss if you're brave enough) and cook for another minute on the other side until brown patches forming.
Place on a plate while you continue to make more. Pile those on top, they won't stick to each other.
This mix is enough for 10-12 8" pancakes.
Fill and enjoy!
Milk, egg, soya and wheat free pancakes:
60g gluten/wheat free bread flour
200mls milk substitute
Just double the above quantity if doing wheat free for the whole family (or triple!)
Put flour into bowl and make a dip in the centre.
Pour in about half of the milk substitute and beat well (use a fork, wooden spoon or balloon whisk) until you have a smooth thick batter.
Slowly mix in the rest of the liquid and leave to rest for at least 30 min (can be done in advance and stored in the fridge for several hours).
Heat frying pan, when hot pour in a little oil and wipe out with kitchen roll (keep for oiling pan between pancakes). Turn temperature down to medium before cooking.
Pour mixture (about 50-75mls depending on size of pan) onto a tilted pan and quickly swill round to cover base.
Remember, the first one never works so don't panic too soon!
Leave until 'set' on surface (mixture no longer looks shiny) and lightly browned underneath.
Flip over with a pallet knife (or toss if you're brave enough) and cook for another minute on the other side until brown patches forming.
Place on a plate while you continue to make more. Pile those on top, they won't stick to each other.
This mix is enough for 10-12 8" pancakes.
Fill and enjoy!
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