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| Pancakes |
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| Written by Tony Bristow | |
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Pancakes for modern tastebuds have an awful lot more sugar in them and
if you use cake flour, self raising, they'll take quite a lot of
beating/folding in air. Match is quite right about the gluten in bread
flour......(it's not as sticky) how you make them depends on what kind
of flour you take with you outdoors. 2 cups self raising flour 2 teaspoonsfull of baking powder Half a cup of sugar, or honey, or syrup.....whatever sweetness you can acquire Good pinch of salt 2 eggs Milk or water to mix. Creating a well in the centre of the dry ingredients and breaking in the eggs is the usual advice.....personally (and I've been doing this for a while ) bung it all in a bowl but keep the liquid a bit tight to start with, now beat with a spoon/whisk/whatever until it's all one mixture, and slowly introduce extra liquid a splash at a time, beating each amount in thoroughly. You want a batter that will pour off the spoon but not run off the girdle/frying pan. The batter ought to set quite quickly on the pan and start to rise. When the pancakes are starting to show bubbles rising and just beginning to pop is time to turn them over, if you wait until the pancake bubbles start to really set you'll get cheugh ones a bit like muffins with a burnt brown ring edge. It's easiest to make the dried mix up at home and seal it into one of those self seal/zip freezer bags. If you haven't got eggs it'll still work, just be a bit insipid. The mixture will take half a cup of freshly gathered fruit, brambles, blaeberries or even fresh hazelnuts crushed like garlic between the flat of a knife and a stone or a bit of wood. Nice with some spice and raisins too or a drop or two of orange oil & chocolate drops..... More to come.... Comments
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