Delia Smith Basic Pancakes Food

PANCAKES

Steps:

• Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
• Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
• Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
• Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
• To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

DELIA SMITH PANCAKES

Steps:

• First, slowly melt the butter on medium heat. Make sure it's not sizzling and turn the hob off before all butter is melted. Stir a few times. It will continue melting as the bottom of the pot is hot. Set aside.
• Sift the flour and salt into a mixing bowl, so the flour is nicely aerated.
• Make a well in the middle. Break the eggs into the well and start whisking.
• When the mixture starts to thicken, in a few steps, pure milk combined with water in and continue whisking.
• After you added all the liquid, scrape the bowl sides with a spatula to make sure all flour is incorporated into the batter. You can whisk the mix shortly again to break all lumps.
• Spoon 2 tablespoons of the warm (but not hot) melted butter into the pancake mix and whisk one last time.
• Preheat the pan on high heat, once hot, turn the temperature down. Brush the pan with a little bit of leftover melted butter. (You will need to use more grease if your pan isn't non-stick.)
• Use a ladle to pour the batter onto the hot pan in one go. Tilt the pan from side to side until the batter covers the pan surface evenly.
• Pancake is ready to flip once the batter has set all over the surface and the cooking side has a nice golden colour. Check it by lifting the pancake edge gently with a turner or pallet knife (don't scratch a non-stick pan with metal thought). If ready swiftly flip to the other side. The other side takes less time to make.
• Slide the cooked pancake onto a plate. Stack the pancakes up.
• To keep them warm cover pancakes with a cloth.
• Serve pancakes with your favourite topping. We like them with lemon and sugar, Nutella or apricot jam. You can either fold them or roll them up.

PANCAKES BRITISH STYLE

Steps:

• Sift the flour and salt into a mixing bowl.
• Make a well in the centre of the flour and break the eggs into it, then whisk the eggs into the flour.
• Slowly add small quantities of the milk and water mixture, whisking all the while to get the lumps out of the flour.
• The batter should be like thin cream when you are done.
• Now melt the butter in your frying pan.
• Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan, using a bit of paper towel to smear it round before you make each pancake.
• Heat up the pan over a high heat, then turn the heat down to medium.
• Spoon the batter into the pan, using just less than 1/4 cup for a 10" pan.
• You don't want them too big or they will be hard to flip.
• As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.
• It will only take a few seconds to cook.
• When it is golden brown underneath, flip to the other side and cook for a few more seconds.
• Place on a plate and cover with a clean kitchen towel to keep warm while you make the rest.
• To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up.
• Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.