To celebrate Shrove Tuesday many of our nurseries serve pancakes – whether that’s for snack, at lunch or afternoon tea. More than likely, your children will be tucking into a sweet pancake treat at some point throughout the day. Over the years we’ve tried and tested many recipes and wanted to share our favourites. Whether you’re a crêpe kind of person or a lover of fluffy American pancakes we’ve got you covered with two fool-proof recipes ahead of Shrove Tuesday on 1st March.
World’s Best Crepês
100g Plain Flour
300ml Semi-Skimmed Milk
1 tbsp Vegetable Oil
Pinch of Salt
1. Put the flour and salt into a large mixing bowl. Make a well into the centre and crack both eggs into the middle.
2. Pour in about 50ml of milk along with your oil and start whisking from the centre, gradually drawing the flour into the eggs, milk and oil.
3. Once all ingredients are incorporated (by this stage it should be a smooth, thick paste) slowly add more milk, whisking as you go until all milk is combined.
4. Once you have a consistency of slightly thick single cream you can stop whisking. At this point, you can either leave the batter covered in the fridge (some say leaving to rest is best) or use straight away.
5. When you’re ready to make your pancakes heat a pan over moderate heat. Wipe with oiled kitchen paper to grease the pan.
6. Ladle some batter into the pan, tilting the pan to move the mixture for an even and thin layer. Pour any excess batter back into the mixing bowl and return to the heat.
7. Leave to cook for about 30 seconds, until golden brown on the bottom. To flip, ease a palette knife or spatula under the pancake and quickly flip over. Cook for a further 30 seconds before turning out onto a warm plate.
8. Continue with the rest of the batter, serving them up as you cook or stack onto a plate.
Don’t forget to add your favourite toppings before serving. We recommend orange juice and sugar, toffee sauce and banana or Nutella.
Flippin’ Fluffy American Pancakes
(Inspired by Blondies Kitchen)
300g Self-Raising Flour
1 tbsp Caster Sugar
1 tsp Baking Power
Pinch of Salt
400ml Milk (you can use a dairy-free alternative if you like)
1. Mix together all your dry ingredients in a large bowl. Crack the eggs and whisk until combined. Pour in half the milk, whisking until your batter is lumpy. Pour in the other half of the milk and whisk vigorously until your batter is silky smooth.
2. Put a good quality non-stick pan on medium heat with 1tsp of vegetable or sunflower oil. Wipe the oil round the pan with a bit of kitchen roll so it’s evenly spread.
3. Ladle the pancake batter into a small mound in the middle of the pan. Start with one as the first is always the worst.
4. As soon as little bubbles appear on the surface of your pancake, flip it over. It should be evenly browned. You can watch it rise once it’s flipped. Cook for another 1.5 minutes until it’s fluffy and golden. Do not keep adding oil to the pan in-between each batch – this is why a good non-stick pan is essential.
5. Repeat the process until you have the desired quantity. Dust your stack with icing sugar and top with whatever you like – we recommend a good dollop of Nutella or chocolate sauce and some fresh berries.
We would love to see your creations and find out what your favourite toppings are. Don’t forget to share them on Facebook or pop them on your Instagram story, tagging @CherubsNurseries.
P.s – if you need to check the difference between tablespoons and teaspoons we’ve got you covered Click here.