April 11th, 2012 | Posted in Recipe Blogs by Mat
I hope you all had a good Easter. I had a great time fundraising down at the Whiteleys Shopping Centre in Bayswater on Good Friday. We were ‘Cooking for A Cause’ with Caudwell Children, a great charity that helps families of disabled and terminally ill children – even my good friend Freda made it down to join us.
Leah Gooding from CBBC’s Newsround programme joined me on stage to cook up some delicious pancakes and we even had a cook-off at the end of the afternoon. Mad Dominic, our entertainer for the day, decided that my classic lemon and sugar was a winner.
Let me know if you were there and if you tasted one of the many pancakes that we cooked up. If not, why not give my recipe a go for yourself? If you make the batter a little thicker, they’re much easier to flip.
PREPARE 10 MINUTES COOK 5 MINUTES
2 happy eggs
2 dessert spoons plain flour
Pinch of salt
2 tsp caster sugar
In a bowl, mix the happy eggs, flour, salt and caster sugar to form a paste. Slowly add the milk, mixing continuously, until it becomes the consistency of single cream.
Pour into a hot, flat, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base, forming a thin pancake. After approx two minutes, the pancake should be loose. Tease the edges away from the sides and then, with a rolling motion, toss the pancake and catch it again, cooking the other side for approx one minute.
Don’t worry if the first pancake doesn’t come out well, it’ll season the pan and they are much easier from then on.