Re: Basic Baking
My ex used to cut into two the bit cut out and placed both pieces back at an angle. She also used real cream rather than butter cream.
My speciality used to be pancakes although I haven’t made any for donkey’s years. It’s easier to buy them ready made but they aren’t so nice. No salt.
Some people use all milk and some half and half water. I prefer all milk.
For enough pancakes for two or one greedy person.
½ a pint of real milk
1 large egg
A good pinch of salt
Plain flour. I’ve no idea how much.
Pour the milk into something like a measuring jug. Add the good pinch of salt and the egg.
Stir with a fork or spoon until everything is blended together.
Add the flour and stir until the mixture is thick yet still a bit runny.
If you have a cast iron frying pan, all the better otherwise a steel one will do. I ruined a non-stick frying pan making pancakes, but it was a cheap one.
Add a nob of butter, or marge if you must, to the frying pan on a very hot heat. Spread it around until all the bottom has been covered.
Pour in some of the pancake mix and spread it around most of the frying pan. Leave a bit of room for your spatula. Unless you fancy tossing it.
As soon as the pancake is showing signs of being cooked add another nob of butter and turn the pancake over. Keep shaking the frying pan from side to side over the heat until the pancake is cooked a nice brown colour.
Tip onto a pre warmed plate and cover it with another plate and keep warm.
Next pancake.
Eat with either a spread of jam or sugar with a good sprinkle of lemon juice. Some people eat the pancake flat, whilst other prefer to roll it up and eat it that way. Syrup isn’t bad either and nor is Lemon Curd. If you like honey, try that.
As an alternative to standard pancakes, peel and core a small baking apple or two and slice it into thin slices about 3mm thick. Put the slices into the pancake mix.
Spoon a battered slice and some batter into the frying pan.
Fry as above.
|