So whose tossing tonight then....??
Discussion
...in honour of Pancake Day? 
I used to love pancake day as a kid but unfortunately I can't be bothered now, it seems like far too much hassle.
Anybody have any useful hints?
I used to love pancake day as a kid but unfortunately I can't be bothered now, it seems like far too much hassle.
Originally on Shrove Tuesday (pancake day) you used up all the ingredients you had left in the larder that you weren't allowed to eat during Lent - the 40 days running up to Easter.
But for most of us the best bit about pancake day is just the cooking, tossing and of course the eating of them.
Tossing a pancake
To toss a pancake successfully takes a certain skill. A combination of the perfect pancake batter and good hand flipping technique is important.
Anybody have any useful hints?
My Tips....
Let the batter "rest" for about 30 mins before cooking
Dont have the heat too high as you will stick the pancake before the top in cooked enough to "toss" effeciently
Use a small amount of oil and ensure the pan is evenly covered, a pastry brush or some kitchen roll dipped in oil is good for this!
Invest in a good non-stick flat bed frying pan
Finally, ensure you have enough batter so when it does go wrong and sticks to everything you can have a few more go's
Let the batter "rest" for about 30 mins before cooking
Dont have the heat too high as you will stick the pancake before the top in cooked enough to "toss" effeciently
Use a small amount of oil and ensure the pan is evenly covered, a pastry brush or some kitchen roll dipped in oil is good for this!
Invest in a good non-stick flat bed frying pan
Finally, ensure you have enough batter so when it does go wrong and sticks to everything you can have a few more go's
Courtesy of Delia
Preparation time less than 30 mins
Cooking time less than 10 mins
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 anduse it to lubricate the pan, using a wodge 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.
Preparation time less than 30 mins
Cooking time less than 10 mins
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 anduse it to lubricate the pan, using a wodge 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.
Originally on Shrove Tuesday (pancake day) you used up all the ingredients you had left in the larder...
And nowadays, it's traditional for everyone to buy all of the flour, eggs, fat and Jif Lemons at the last minute from the supermarkets.
I won't be going to Tescos this evening, too much ferkin hassle.
humbug!
Always make a big thing of Pancake day:
Recipe:
Fill fridge with beer previous night.
Drink several beers before starting to mix up batter.
Follow delia's recipe above (ish) but let the batter stand in the fridge for 30 mins, while more beer is consumed.
Attempt to make pancakes. Pour batter mix into pan. Drink another beer. Fan smoke away from cooker, and carefully Toss the pancake (amid seasonal jokes). Don't attempt to dust it off once it'son the floor, just try not to step in it and pur more batter into the pan and repeat
.
Dump all washing up in sink, fill with water and comsume more beer while shouting abuse at the TV before staggering off to bed.
Recipe:
Fill fridge with beer previous night.
Drink several beers before starting to mix up batter.
Follow delia's recipe above (ish) but let the batter stand in the fridge for 30 mins, while more beer is consumed.
Attempt to make pancakes. Pour batter mix into pan. Drink another beer. Fan smoke away from cooker, and carefully Toss the pancake (amid seasonal jokes). Don't attempt to dust it off once it'son the floor, just try not to step in it and pur more batter into the pan and repeat
. Dump all washing up in sink, fill with water and comsume more beer while shouting abuse at the TV before staggering off to bed.
But are you going to follow up your pancake feast by fasting for forty days and forty nights, as you're supposed to?
It's funny with these old pagan/religous feasts, the bits that get retained are the bits that people enjoy - the bits that get ditched are the bits that involved a bit of pain and sacrifice - which was supposed to be the whole point of the exercise in the first place.
It's funny with these old pagan/religous feasts, the bits that get retained are the bits that people enjoy - the bits that get ditched are the bits that involved a bit of pain and sacrifice - which was supposed to be the whole point of the exercise in the first place.
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