FIRST THINGS FIRST  ;

THE BEST PANCAKE RECIPE IN THE WORLD!!!

THE BEST PANCAKE RECIPE IN THE WORLD………in my opinion

The old ones are definitely the best, this is the one my mum gave me and I think its an old Delia Smith Recipe……. Lovely and traditional

Ingredients
for the pancake mixture  ;

110g/4oz plain flour, sifted




Pinch of salt




2 eggs

200ml/7fl oz milk mixed with 75ml/3fl oz water




50g/2oz butter




To serve:  ;

caster sugar lemon juice




lemon wedges

Method  ;




Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a 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 wedge 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, spinkle 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. ALSO CHECK OUT TOP TIPS IN PREPARATION FROM MY YORKSHIRE MOTHER AND GREAT TOPING SUGGESTIONS

ENJOY………With love Carolyn ( THE LATE SHOW on FRIDAY )

TOP TIPS ON EVEN BETTER PANCAKES: FROM CAROLYN ASHTON THE LATE SHOW ON FRIDAY.

If you have time, make the batter beforehand; cover it and let it stand for a couple of hours - this allows the gluten to expand.

Do not over beat the batter or you'll get tough rubbery pancakes.

The batter should be the thickness of single cream. If it has thickened, thin it with a little water.

Heat the pan to a moderate temperature - to get the right temperature add a few drops of water; if they dance on the surface it's the right temperature.

Use a paper towel soaked in oil to add a little oil to the pan - that way your pancakes don't come out to oily.

Find a small cup that you can use to measure out the correct amount of mixture for one pancake.

So that the whole family can eat together, stack the pancakes separated by greaseproof paper on a warmed plate and cover with an inverted plate. Either put the plate on a saucepan of simmering water or in a cool oven.

Topping ideas: sweet

For sweet toppings, the combinations are endless, but here are some of my favourite ideas to start you off: ...

sugar and lemon juice am

maple syrup

chocolate spread and chopped nuts

apple and cinnamon

ice cream and chocolate sauce

honey and raisins

chocolate spread and banana

fruit and ice cream

strawberries and whipped cream

chocolate spread and mini marshmallows

Topping ideas: savoury 

And for savoury toppings, a good rule of thumb is put on anything that you’d put on a pizza..

cheese, tomato and ham

minced beef

tuna and mayo

scrambled egg and bacon

creamy chicken

mushrooms and creme fraiche

mozzarella, red onion and pepperoni

spinach and ricotta