History of the Dish: Originally, pancakes (derived from the latin, "pan" and "cake") was simple a way for poor Scottish farmers to use up a stale cake. Cake is a staple food in Scotland, but after a few days, they would be stale. By simply frying the stale cake in a pan with butter, they became edible again!
Over the years, this recipe evolved to replace the actual "cake" with a simple batter of eggs and flour -- but the name "pan cake" still remains!
What you will need:
- Eggs x2 I think (I've forgotten)
- Flour ... I don't know how much. Just tip some in the bowl with the eggs.
- Milk. Again, I guess about 1 cup. Just tip some in and be done with it.
- Lemon juice from a bottle*
- White sugar
* You could also try fancy fillings like jam, or smoked salmon, but for now we'll keep it simple.
Step 1 - Prepare Batter
Pretty easy. Just mix the eggs, milk and flour with a fork. You might want to use an electric mixer. Or you might not.
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| Hello little eggy-weggy! Hello there!! Who's a cute little fella then?? |
Step 2 - Cook the batter
Chuck some butter in a frying pan, heat it up to MEDIUM, not too hot. Then tip in the batter. The real secret to good pancakes is width -- many morons will simply tip in the batter to fill to the edges of the pan. That's where they go wrong! The trick is to tip in only enough to cover half the pan, then tip the pan from side to side to spread it out. Nice and thin.
Let it cook for about a minute, maybe two, then turn it over with a spatula. No need to "flip" it, that's just wanky, and something that "proper Chef's" do to make themselves look good.
Step 3 - Eat the batter
Slap each pancake on a plate in the oven, set to lowest heat. This is to keep them warm while you cook the rest. When you're all done, take them out of the oven, squeeze lemon juice all over them, and sprinkle copious amounts of sugar on them.
Then simply roll them up, and enjoy!
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| A lovely Mediterranean breakfast! |
-Gray
they look crepe(chef joke)
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