The season of Lent is almost upon us. It is a time when people make small sacrifices by refraining from over and above dietary luxuries such as chocolate, alcoholic beverages, smoking etc., and hope to be able to continue abstinence for the duration of the Lenten season. Lent commences on Ash Wednesday on the eve of which is Pancake Tuesday when one last fling of sheer indulgence is customary and the tradition of cooking and eating pancakes by the plateful will be the norm in nearly every household.
Pancakes are made from a light batter. They are on the menu in varying forms in most countries. The Chinese people make theirs as crunchy rolls which are usually stuffed with vegetables and call them Won-Tons. In the Jewish society they are called Blinzes and may be stuffed with cream cheese and cinnamon. In Russia they are made with yeast and are served with soured cream and caviar. In Ireland and the U. K. they are made with a light batter and are served usually sprinkled with lemon juice and brown sugar. Nowadays they are used as a wrap for both savoury and sweet dishes.
To make the pancakes you will need a fairly heavy frying pan about seven inches in diameter. It needs to be hot for each pancake and lightly greased. You will also need to have a large plate ready to place each pancake on as it is cooked and place some grease proof paper between each pancake. Stack them on top of each other in a warm place.
RECIPE
4 oz of plain flour.
2 eggs
200 ml of milk
75 ml of water
A little salt if desired
2 tablespoons of melted butter
A small amount of butter to grease the pan
Method
Place the salt and flour in a large bowl; raise the flour with both hands allowing it to drop through the fingers back into the bowl so that the grains are exposed to the air. Do this several times. Break the eggs into the centre of the flour. Next whisk the eggs with an electric mixer or a fork, gradually draw the flour into the mix and gradually add small amounts of the milk and water until it becomes a smooth batter and all the liquid has been absorbed. This batter will keep until you are ready to cook the pancakes. When you decide to cook the pancakes add the melted butter and mix it in. Next add a little butter to grease the pan which needs to be really hot and add two tablespoons of batter, swirl it around so that it covers the complete base of the pan. Half a minute should be sufficient time to cook the pancakes. Lift the edge gently with a palette knife and if it is a golden brown colour it is cooked. If it is very thin it does not need to be cooked on the other side.
Slip it on to a warm plate and cover with foil. Cook each pancake in the same way and place each one on top of the other with foil between them. When you are about to serve them fill each one with lemon and sugar or whatever filling you have in mind and roll each one up separately. Warm in the microwave and serve.
Feeds