The Good Eating Guide to Pancakes
It’s that time of year to get out the frying pan and have some flipping good fun. There’ll be no messing up the ceiling of our new Jack’s restaurant though as we have the experts on hand to show us how it’s done. The Good Eating Company's General Manager Liam Keating, shares his recipe for success when it comes to making the perfect pancake and offers a couple of favourite toppings to challenge the lemon and sugar crown.
“I love this recipe,” explains Liam, “it makes a light pancake that’s not too stodgy and when cooked just right it’ll be a little crispy at the edges. You can either splash it with fresh lemon juice and sprinkle with the traditional caster sugar or go for something more adventurous. However you choose to enjoy it – it doesn’t get much better than this mix.”
What you’ll need…
210g Plain Flour
3 Medium Eggs
350ml Full Fat Milk
30g Melted Butter
½ Tsp Salt
½ Tsp Sugar
Dash of Vanilla Essence
How to do it…
Melt the butter and mix it with the milk and eggs. Mix in the salt, sugar and vanilla essence then begin to sift the flour whisking as you go. Once you have a smooth batter refrigerate it for 20 minutes.
Heat your pan of choice till it’s hot, and then give it just a dash of sunflower oil – not too much.
When you’re ready, ladle a small amount into the pan and swirl it round to give a nice thin covering.
You’ll see the top begin to set and that’s when you know it’s ready to flip. It can be eased away from the side with a palette knife or spatula and then flip away!
Go traditional with squeezed lemon and caster sugar
Get fruity and layer with sliced strawberries
Try out a savoury treat with smoked bacon, Taleggio cheese and crème fraiche
Got a better topping? Loved Liam’s recipe? Tweet us @thebdc or come down to Jack’s restaurant where the Good Eating Company will be making them for you!
To find out what’s on the menu for today at Jack’s you can always look online at our daily menu.
Posted by Kate