The pancakes we eat in the UK on Pancake Day are the large thin type, similar to crepes. They're basically just batter fried off on a non-stick pan, with little to no fat. You can either use a pan purchased with a non-stick coating or a traditional pan with natural coating developed over time. Whilst less romantic the former is easier, more hygienic and dishwasherable.
I've realised in the past few years that it's not so much the ingredients of the batter that matter, rather the consistency of mixture and temperature of the pan. Therefore for a simple batter all you need is plain soya milk and plain wheat flour - no egg replacer or shite like that. As they pancakes will be filled you needn't worry too much about developing their flavour.
Ingredients (makes 6 pancakes):
- 125g Plain Wheat Flour
- 350ml Soya Milk
Pour a ladleful of batter in the centre of the pan, then tilt to get even distrubtion. If required poor a little extra batter into any holes. If the pan is hot enough the batter should start to dry out and bubble within seconds - being ready to flip in 90-120.
Gently ease the edges after 30-60 seconds with a spatula and check it's cooking underneath. When golden ensure the pancake is fully loose and flip it over. Cook for up to 30 seconds on the other side, then serve. You'll probably find the first one doesn't work - this is quite normal.
The 'video' that follows was shot last night on my extremely crap iPhone 3G's camera (which wasn't designed to do video), after I'd had several cocktails and was feeling the effect. As such the quality and cameraman skills are somewhat lacking, but you should be able to gauge the general technique.
Last night's were filled with warm cherry compote and served with vanilla icecream, but lemon juice and sugar is more traditional. You can be as creative with fillings as you want - either sweet or savoury. Favourites include soya bolognaise, blackberry & apple stew, chopped banana & chocolate sauce.