FREE DELIVERY ON ORDERS OVER £75

 

EVERYONE HAS THEIR OWN WAY OF MAKING PANCAKE BATTER BUT THIS ONE, NO SURPRISE, IS MADE WITH THE ADDITION OF OLIVE OIL - THE RESULT IS REALLY LIGHT AND VERY TASTY

200ML MILK, 100ML WATER, 250G FLOUR, 50ML EV OLIVE OIL, 2 EGGS, SALT (& PEPPER IF YOU ARE MAKING SAVOURY PANCAKES)

PUT ALL BUT THE FLOUR IN A JUG AND MIX WELL TO COMBINE. PLACE FLOUR IN A LARGE BOWL MAKING A HOLE IN THE CENTRE. GRADUALLY POUR THE LIQUID INTO THE CENTRE WHISKING IT CONSTANTLY UNTIL IT BECOMES A SMOOTH BATTER - IF THE MIXTURE SEEMS TOO THICK YOU CAN ALWAYS ADD A LITTLE MORE MILK OR WATER UNTIL IT IS THE RIGHT CONSISTENCY

PLACE A FRYING PAN OVER A MEDIUM/HIGH HEAT AND ADD A SMALL DRIZZLE OF OLIVE OIL TO COAT THE BOTTOM OF THE PAN - ADD A LADLE OF BATTER IN TO THE PAN AND SWIRL SO IT COATS THE BOTTOM OF THE PAN COMPLETELY. COOK FOR ABOUT 1 MINUTE THEN USING A SPATULA LOSEN THE BASE OF THE PANCAKE, OR YOU CAN DO THIS BY GENTLY BANGING YOUR FIST ON THE HANDLE OF THE PAN - ONCE IT IS LOOSE TOSS THE PANCAKE AND COOK THE OTHER SIDE. ONCE BROWNED SERVE TOPPED WITH WHATEVER FLOATS YOUR BOAT - FOR THIS PICTURE I MADE A MUSHROOM AND SPINACH TOPPING AND ADDED GREEK YOGURT AND CHERMOULA SPICE

 

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