Sharing my Gran’s recipe with you today. Why? Gran gained a Diploma in Baking back in the day. Pancakes (she could toss them high without them sticking to the ceiling) as well as her Sunday fruit cake, were the envy of all her family and friends.
Gran’s perfect pancakes: (If you’re making lots of pancakes, as I do, you might want to double the amount of flour and milk)
- 100g plain flour (4ozs ~ in old money)
- 2 eggs
- 300ml semi-skimmed milk (just over 1/2 pint)
- 1 tsp oil for frying. (Gran used solid white lard)
- pinch salt
- Put the flour and a pinch of salt into a large mixing bowl. Make a well in the centre and crack the eggs into the middle. Pour in about 50ml milk. Start whisking/stirring from the centre, gradually drawing the flour into the eggs, and milk. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. (Yes, I get lumps too…it doesn’t matter).
- Heat the frying pan over a moderate heat, then wipe it with oiled kitchen paper, or add a drop of oil. The pan should be really HOT at this point. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. If you’ve added too much mixture, quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate (or FLIP into the air, if you’re brave enough). Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
I’ll post photos of my pancakes on the day, so pop back. Better still, follow my website/blog and you’ll receive updates as they occur. I’m looking forward to hearing about your pancake experience.
February 13th, teatime at ours, and, I’m back in the room. A few photos of my pancakes 🥞 as previously promised. I doubled the flour and milk: we all love Granny’s pancakes! I made 8 pancakes 🥞 but I’m no good at ‘tossing’ them 😂 And by golly they tasted fantastical.
How did your pancakes turn out? I’d love to hear from you.