Does anyone else feel like they blinked and missed February?
Well, we’ve made it to the end. Phew. I hope you managed to make it the Fab Feb we were all hoping for.
Before we manage to muddle our way into March however, there’s one last treat in-store.
Because it’s only flipping Pancake Day!
As tomorrow is Ash Wednesday – the start of Lent – it’s become a tradition to eat pancakes on Shrove Tuesday. Don’t ask me why.
Retraction: Ok so I became curious to their origin, I found out that people started to eat pancakes before Lent to use up all of their perishable food before the fasting period began. Very economical. Thanks Wikipedia.
In that case, who fancies coming to mine and having onion, houmous and honey yoghurt pancakes?
But fear not, all is not lost. I’ve raided the cupboards even further and found the ingredients to make some pretty perfect pancakes. Funny that.
The method with pancakes really isn’t hard but we’ll go through it anyway. Just to be sure.
- 100g of plain flour
- 300ml milk
- 2 large eggs
- 1 tbsp of oil – sunflower or vegetable – or low calorie replacement
- A pinch of salt
- Caster sugar
- Lemon juice
- Mix the flour, milk, eggs and pinch of salt into a bowl, then whisk till you get an even mix.
- You can set your batter mix aside for 30 minutes to allow it to rest, but where’s the fun in that?
- Place a medium sized frying pan over a medium heat and use some oil or Fry-light to oil the pan. Reapply oil at intervals throughout the process.
- When the pan’s hot, cook your pancakes on each side for about a minute. Don’t forget to flip – or timidly turn them – over.
- Keep any finished pancakes warm in the oven – set to a low heat – on a plate.
- Once you’ve thrown enough mix around or have enough pancakes, take them out of the oven and serve.
I really is as easy at that, enjoy yours with sugar, lemon or even Nutella. Whatever takes your fancy.
And if you end up with nothing but egg on your face? I’m sure your local Tesco still has some pre-made mixes left over.
Happy Pancake Day!
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