| February 2002 |
| Pancake day - get cooking! |
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 | | | Perfect pancakes - but how do you take yours? |
| | Pancake day isn't just about the pancakes themselves - the filling is just as important and turns your pancake into a sizzling starter or a devilish dessert. |
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A simple pancake recipe:
100g plain flour, 1 egg, 275ml milk, pinch salt, 25g butter.
Sift the flour and salt into a bowl and break in the egg. Use a wooden spoon to beat the egg in. Gradually add the milk, beating to form a smooth batter.
 | | You can't beat a good battering! |
Heat a 7 inch non-stick frying pan, lightly brushed with the melted butter. Once the pan is hot, pour in about 2 tablespoons of batter and tilt the pan to coat the base evenly.
Cook until the pancake moves freely around the pan then toss or turn until your pancake is a golden colour.
As you'd expect, the Nottingham Online team is passionate about pancakes. Try a couple of these: |
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| Nigel's favourite filling |
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 | | Sugar & spice - the traditional filling |
Nigel is a bit of a traditionalist at heart and his taste in pancakes reflects that trait. "I'm a stickler for the straightforward filling." He says. "Simply spread your pancake with white sugar (terribly unhealthy) then douse with lemon...the more lemon the better. Roll up the pancake and enjoy!!!" |
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| Eric's Canadian touch |
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 | | Fruity - Eric's choice |
"I love my pancakes thick and puffy with loads of butter, yoghurt, bananas or other fruit spread on top." (Quite healthy so far - ed.) "Then you pour gallons of maple syrup on over all of it. (Ooops!) You could call it a Canadian Special." |
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| Dan's delight |
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Pan fact:
Pancakes freeze very well which means every day can be pancake day. |
like my pancakes sweet - Preferably with cherries and organic vanilla ice cream. The cherries must be stewed in a little boiling water with a couple of heaps of sugar so they are mushy. The ice cream must be straight from the fridge.
I go for the thick pancake variety and eat them rolled and by hand. Messy!
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