Perfect pancakes

I got all excited at the weekend, thinking that Pancake Day was imminent (surely it is the only highlight to damp, dreary February?) and it turns out that it isn’t until March 8th this year. How disappointing! However, there’s nothing to say that we can’t eat them at other times of the year too so I may indulge in some later this week.

I think French-style crepes, not American pancakes are most appropriate for Pancake Day because that’s what I was brought up with. You may have other views on the matter and, by all means, do whatever you feel best. But there’s something very evocative about the singed butter smell created by crepes, and eating one hot from the pan, caked in caster sugar never fails to remind me of when I was a child.

My dad (who was the only one who could toss pancakes successfully in those days) would come home from work and cook up a storm. We would all cluster in the kitchen to devour the pancakes and watch the show- each success bringing oohs and ahs from the crowd. The fire alarm never failed to go off thanks to the billows of smoke.

My aunty Caroll gave me a really simple recipe a few years back which works every time and also happens to make excellent Yorkshire puddings- did you know its essentially the same mix?

You need:

• 2 tall glasses- the same shape and size (pint ones from the pub will do!)
• 2 eggs per person
• A bag of plain flour
• A 4 pint carton of milk (any kind)
• Big jug/bowl for mixing the batter
• A big, non stick frying pan and butter to fry
• A ladle and a fish slice

Method:

1. Stand the glasses next to each other and crack the eggs into one.
2. Pour flour into the other cup up to the same level as the eggs.

3. Put the flour into a bowl or jug.
4. Then measure the milk in the same way and put the milk into the jug with the flour.
5. Whisk the milk and flour together until smooth, then add the eggs and whisk in until combined.
6. You can now rest the mixture in the fridge for a while if you like, in which case give it a good whisk before you use it, or just use it right away.

7. Melt ½ tsp butter in the frying pan and pour in a ladle and a half of batter.
8. Fry for 1-2 mins until the batter has started to set on top and if you lift up the pancake the underneath should be golden.
9. Use the fish slice to flip the pancake or, if you’re feeling brave, go freestyle!
10. Cook for a further minute and serve immediately.