It occurred to me that I haven’t posted either of my pancake recipes, which is a bit of a travesty since Sunday mornings aren’t the same without them. The name for these comes about because I was raised by Americans, who eat pancakes when they’re fat and crepes when they’re thin, but Steve is Welsh and grew up eating pancakes when they’re thin and nothing when they’re fat because they don’t really exist. We gave up playing lexical one-up and just hybridised the name, so now the thin version are known as pancrepes and the fat version are known as fat pancakes and everyone wins . Today’s version is the thin version – fat will get posted somewhere along the way when I remember.
My recipe for these began as a Hugh Fearnley-Whittingstall one, but I’ve winged it for so long I can’t remember the original recipe. If you mix the batter up the night before (all of 5 minutes) and put it in the fridge, Sunday morning awesomeness is yours.
(if you have more than 2 people to feed, double the quantities)
1 cup plain flour
enough milk to make the batter the right consistency
Beat the egg and about 1 cup of milk together, then whisk in the flour. You’ll need to whisk in more milk after that – you’re aiming for a consistency roughly the same as cream before it’s whipped. Let the batter rest for as long as you can – overnight is best (I’ve tried doing it on the morning and giving it an hour or so and it just isn’t right but it will do if you haven’t planned ahead). You’ll need to re-whisk in the morning, and possibly add a little extra milk.
To cook, heat up the best frypan you’ve got (I’m in love with my Scanpan crepe pan, but you don’t have to be that hardcore – anything with a flat base and decent quality will be fine). Add a little butter to the pan, then once it’s melted swirl in enough batter (tilt the pan around) to cover the base of the pan with a very thin layer – lacy edges are good so don’t panic about small holes. Once the edges start to curl up a little, loosen it up and flip it – the tricky airborne wrist flip isn’t as hard as it looks so worth practicing. It’ll only need a minute or so on the underside so watch carefully – you want nice light brown spots.
A few notes on eating – don’t try and make the whole batch in advance. You want the hungry hordes assembled and ready to go, eating them as they come off the pan. Top with whatever you want and roll them up – I’m a die-hard lemon and sugarer, but Steve is a honey or golden syrup man and I still like him so feel free to do whatever you want .