English Pancake Batter Food

SIMPLE ENGLISH PANCAKES

Steps:

• Sift flour into a bowl.
• Add salt and stir with a hand whisk.
• Add egg and slowly add milk while stirring.
• (batter will be more runnier than American pancakes).
• Refrigerate for an hour.
• Put a little oil in a medium sized frying pan and warm over medium heat, after coating bottom of frying pan, pour out extra oil.
• Pour 1/4 of a cup of batter in the pan and tilt so the batter covers the bottom of the pan.
• Flip pancakes after about 1 1/2 minutes.
• Repeat steps 4-6 until batter is gone.
• Serve with lemon and sugar, fruit, or Lyle's golden syrup.

ENGLISH PANCAKES

Steps:

• Place flour and beaten eggs into a large mixing bowl, and whisk until they start to mix. Then gradually add the liquid mixture, continually mixing until the batter is smooth.
• Heat a teaspoon of oil in a frying pan, then add half a cup of the batter into the pan, and quickly spread evenly so the base of the pan is completely covered. Cook until slightly browned on each side, then serve.

ENGLISH PANCAKE BATTER

Steps:

• Melt a knob of butter in a pan, then leave to cool down.
• Meanwhile, place the flour in a bowl.
• Break the eggs into the bowl and pour in the milk.
• Mix until it turns into a smooth batter.
• Stir in the now cooled melted butter and leave to stand for about half an hour.
• This lets the starch expand and makes the finished pancake lighter.
• When you're ready to cook the pancakes, melt a little more of the butter along with a bit of oil in a frying pan.
• A non-stick pan is the best.
• When it is quite hot pour 1/4 cup batter into the pan.
• Swirl it until it covers the pan and you have a thin, even layer that should set almost immediately.
• After about a minute it should be ready to flip.
• Cook for 30 seconds on the other side and then tip onto a plate.
• Repeat until you have used up all the batter.

STAFFORDSHIRE OATCAKES - TRADITIONAL ENGLISH HOTCAKES - PANCAKES

Steps:

• Pour the milk and water in a saucepan and warm gently on the hob. This is just to create good conditions for the yeast when the batter is mixed so, as always, keep it below 30°C.
• Add all of the dry ingredients to a bowl and mix together before starting to whisk in all of the warm milk and water. I was looking to get a reasonably thin batter and 600ml did the trick on this occasion. Of course, add less or more milk and water as the situation dictates. Once the batter is mixed, cover with plastic wrap and leave in a warm room for about an hour, allowing the yeast to make the batter nice and bubbly.
• When it's ready, give the batter a gentle stir, smear a little butter or oil on a hot, non-stick skillet and add enough of the batter to thinly coat the bottom. Cook on one side until golden (about 3 minutes) and gently flip over and cook the other side for another couple of minutes.
• Note: As oatcakes contain less flour, and wholemeal flour at that, they contain less gluten and will be more prone to tear. I'm guessing this is why people bulk them up with plain flour, but it's by no means a problem, it just means a gentler hand is required. No vigorous skillet-shaking.
• This batter will yield about 6 large oatcakes. Don't just stick to savoury fillings, either. Fruit, berries, crème fraîche, syrup, ice cream are all brilliant with these pancakes.

CLASSIC PANCAKES

Steps:

• Sift the flour and a pinch of salt into a bowl. Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
• Heat a little oil or butter in a medium frying pan, then tip off the excess into a bowl. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
• Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
• If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes.

PERFECT PANCAKES RECIPE

Steps:

• Put 100g plain flour and a pinch of salt into a large mixing bowl.
• Make a well in the centre and crack 2 eggs into the middle.
• Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. 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.
• Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
• Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
• Leave to cook, undisturbed, for about 30 secs. 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.
• 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.

PIZZA PANCAKES

Steps:

• Sift the flour and salt into a medium bowl.
• Make a well in the center. Add eggs into well and whisk together.
• Slowly add water and milk to pancakes while whisking to get out the lumps. (Should look like cream).
• Melt the butter in a skillet, add 2 tbsp to the batter and safe the rest for coating pan between pancakes.
• Heat pan to high, then reduce heat to medium.
• Ladle about 1/4 cup batter into skillet, swirling the skillet to coat evenly. Only put in enough to get an opaque coating.
• Cook until the edges look dry and start to crinkle (usually less than a minute).
• Flip and cook a few more seconds.
• Transfer to a plate to be the "rolling plate.".
• Spread a thin layer of pizza sauce to within ¼-½ inch of the edge. Sprinkle a thin layer of Italian blend shredded cheese.
• Add in desired toppings, such as diced pepperoni.
• Roll and place in oven on "warm" or lowest setting while the rest of the pancakes cook. Doing this also allows the sauce to warm up and the cheese to melt.

ENGLISH PANCAKES

Steps:

• 1. In a large mixing bowl, whisk together the flour, sugar, and salt. Add the egg and egg yolks, followed by the milk and 1 tablespoon of the vegetable oil. Continue whisking until there are no lumps. In a separate small saucepan, melt the butter until it is golden brown, and whisk it into the pancake mix. Leave the batter to rest for about 15 minutes.
• Heat an 8-inch frying pan until hot, and add the remaining 1 tablespoon vegetable oil, tilting the pan to spread the oil across the bottom. When the oil starts to smoke, pour the excess into a small bowl for later use. Return the pan to the heat. You now have a sheer coating of oil remaining on the pan.
• Pour 2 tablespoons of the batter into the pancake pan, tilting the pan to coat the bottom evenly. Cook until the underside of the pancake is golden brown, and then, using a spatula turn it over and cook the other side. Turn the pancake out onto an upturned dinner plate. Repeat until there is no more batter, using a bit of the reserved oil if the pan appears to be dry, or if the pancakes begin to stick. Continue to stack pancakes on top of each other on your dinner plate.
• When finished, served the pancakes straightaway with the sugar for sprinkling and the lemon and orange wedges on the side for squeezing on the pancakes.
• 5. If you want to make the pancakes in advance, lightly butter an ovenproof tray, and sprinkle each pancake with sugar after you finish cooking it. Fold the pancakes in half and then half again, arranging them all neatly on the tray. Cover the tray with foil and bake at 350 degrees for about 15 minutes. Serve with the lemon and orange wedges.

EASY PANCAKES

Steps:

• Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
• Set aside for 30 mins to rest if you have time, or start cooking straight away.
• Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
• When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
• Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

CLASSIC CRêPES

Steps:

• Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
• Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
• Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
• Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

BRUNCH ENGLISH PANCAKES

Steps:

• Sift dry ingredients.
• Lightly beat eggs into milk.
• Add liquid ingredients to dry, mixing with wire whisk.
• Cover & refrigerate over night.
• Heat a small crepe pan, brush lightly with oil.
• Add about 1/4 c batter to pan, tilt to cover the bottom-cook till top is just dry, flip gently & cook about 30 sec more.
• Remove to plate; sprinkle with sugar, squeeze fresh lemon over top & roll up.
• Repeat with remaining mix.
• Quantity will depend on pan size & thickness.
• Yield is approx 10-12.
• Can be kept warm in a 250 degree oven until time to serve.