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It's pancake day!! tips n tricks please

iaineasy

By iaineasy
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charliecharlie

charliecharlie

Posted
Posted

only teasing iaineasy

it's well known that the first one is always a 'duffer'... just the way it is (still tastes just a good!)


a dash of sunflower seed oil in the batter and rub round the pan with a bit of the oil and some kitchen towel and off you go... get tossing


you can't beat lemon and sugar

but fresh lime and runny honey is delicious too


or orange and maple syrup http://www.lakeland.co.uk/content/images/staticpages/recipes/pancakes.jpg

katie1997

katie1997

Posted
Posted

iaineasy Wrote:

-------------------------------------------------------

> Since its pancake day I was thinking of stepping

> up to the stove and redecorating the ceiling with

> some well flung pancakes, however the first always

> sticks why is that? tips n tricks please fair

> people of Dulwich!

>

> Oh and good recipes too.

>

> over to you.

>

> hugs

>

> Iain


Yes, its one of the life's great mysteries - the first pancake does always end up a bit rubbish but they get better with practice. Hope yours were a success.


As whats been said before - simpler the better, couple of eggs, flour and milk, use butter, hot pan, squeeze of lemon juice and sugar......mmmm. Eat them warm and with lots of hungry people around (tu)

katie1997

katie1997

Posted
Posted

Oh what a lovely day it is today...I think I could be in pancake-mode all week.


Now how could I forget Crepes Suzette...? thin - check , yummy - check, simple to make - check. Same as previous ingredients plus freshly squeezed orange juice and a splosh of grand marnier (or similar), fold into little triangles.


Did anyone else notice the hoardes* of people queuing up to buy nutella in somerfield/co-op last eve?


PS. felt-tip, those savoury and sweet pancakes sound FAB (tu)


* erm...of about 5 (edited to balance unintentional gross exaggeration)


*goes off in search of nutella*

SimonM

SimonM

Posted
Posted
Ah Crepes Suzette! You don't often see them on a restaurant menu these days - they are so 60's/70's bistro fare! And you would order them - or hope a nearby table would order them - just to enjoy the show of them being made and set alight with a terrifying WHOOSSHHH by the flamboyant waiter working hard for a bigger tip. It doesn't seem the same making them at home, easy as it is, although you can glug the Grand Marnier/Curacao and brandy with a somewhat more generous hand. Just take the battery out of the smoke alarm first...

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