Snow Pancakes

Every Shrove Tuesday pancakes are made all over Great Britain.  This is a most unusual recipe as the star ingredient is fresh powdered snow. No I have not finally flipped my lid but someone actually invented this dish!!!   Ingredients 125g plain flour 1 large beaten egg 250ml milk pinch of salt 1 heaped tablespoon fresh powdery snow 25g unsalted butter or 1 tablespoon vegetable oil   Method 1 Sieve the flour and salt into a large mixing bowl.  2 Make a well in the centre of the flour. 3 Using a wooden spoon to draw in the flour into the egg. 4 Gradually add the milk a tablespoon at a time, continue beating until you form a smooth batter. 5 Pop the batter into the fridge for at least a couple of hours or even overnight. 6 Heat a 7 inch non-stick frying pan lightly brushed with melted butter or oil. 7 Pour a ladle full of pancake batter into a cup. 8 Add the tablespoon of fresh powdery snow. 9 Mix together. 10 When the frying pan is hot, pour in the batter from the cup, tilting the frying pan at the same time to coat the base evenly. 11 Cook until the pancake dries on the top and moves freely in the frying pan. 12 Now for the fun you can either toss the pancake or turn the pancake with a spatula. 13 Cook for 30 seconds to a minute or until the second side is  cooked.   Serve straight away with caster sugar and lemon juice for the traditional topping.   Makes 8 to 10 Pancakes   Note The secret of success with these pancakes is to cook the pancakes before the snow melts!

Read Full Post »

Pancakes

Every Shrove Tuesday pancakes are made all over Great Britain.  This is the basic recipe for the food that used to be made from goods that were forbidden to eat during Lent, the season of fasting.   Ingredients 125g plain flour 1 large beaten egg 250ml milk pinch of salt 25g unsalted butter or 1 tablespoon vegetable oil   Method 1 Sieve the flour and salt into a large mixing bowl.  2 Make a well in the centre of the flour. 3 Using a wooden spoon to draw in the flour into the egg. 4 Gradually add the milk a tablespoon at a time, continue beating until you form a smooth batter. 5 Pop the batter into the fridge for at least a couple of hours or even overnight. 6 Heat a 7 inch non-stick frying pan lightly brushed with melted butter or oil. 7 When the frying pan is hot, ladle in the batter, tilting the frying pan at the same time to coat the base evenly. 8 Cook until the pancake dries on the top and moves freely in the frying pan. 9 Now for the fun you can either toss the pancake or turn the pancake with a spatula. 10 Cook for 30 seconds to a minute or until the second side is  cooked.   Serve straight away with caster sugar and lemon juice for the traditional topping.   Makes 8 to 10 Pancakes.                    Notes These pancakes can be frozen layered betweeen sheets of greaseproof paper and placed in a plastic bag and sealed for a couple of months.

Read Full Post »