Prep 5 mins
Cook 20 mins
I loved these growing up. They use the same batter as Toad in the Hole, so it's often convient to make these meals within a couple of days of each other.
- In a blender or food processor mix the milk eggs and salt. Add the flour in small amounts and mix each time to avoid lumps. The consistency should be about equal to single cream.
- Heat up the frying pan over a medium-high heat and add a bit of oil. When it beguins to smoke stir the batter and pour a thin layer over the bottom of the pan.
- When the air bubbles start coming through and most of the pancake has turned colour leaving a thin white coating turn the pancake over.
- For the second side wait a few seconds & then check to see to see if nice and golden. It's much easier to check the second side as you pancake is now one piece.
- Serve on a warm plate with either syrup & butter, sugar and lemon, or if you're going for a war years recipe vinigar & sugar.
- To freeze just stack between layers of baking paper. Slide into ziplock bag and freeze.
This is the traditional BeRo recipe for English pancakes, or French crepes. They are meant to be thin, they do not rise like American pancakes, so they do not have a rising agent in the ingredients. They will turn out fabulous if you follow the recipe. Traditionally the pancakes are served sprinkled with sugar and with a squeeze of lemon juice, and you can also make savory pancakes, perhaps filled with cooked chicken, fish or cheese mixed with a little coating white sauce. Each year pancakes are traditionally eaten for dinner on Shrove Tuesday (Pancake Day).
This batter was too thin for my taste. I tried thickening with more flour, etc, but it still wasn't quite right. Then I realized there's no leavening agent in this recipe. They came out pretty rubbery... Sorry, Kate.