So I’ve whipped up this years batch of pancake batter all ready for tomorrow (here’s a link to the recipe I use and a video of how to make the mix). Tomorrow I’ll be cooking for quite a few folks. It’ll be fun! If you need some help on the cooking side, try this video.
The key, in my mind, feature of a good pancake batter is that it is made either the day before or the morning of the pancake making. Back in 2008 I made this somewhat basic but still useful How To Make Pancake Batter Video for the now (sadly) defunct Our Grannies’ Recipes website.
How To Make Traditional Pancake Batter
It is really a very simple mix, and here is the recipe. Tomorrow, I’ll post the Cooking the Pancake video.
Recipe: A Traditional Pancake Batter
Summary: A good batter should be made at least a few hours in advance
- 4oz of Self Raising Flour
half a pint of full-fat milk
1 medium egg (I prefer free range)
A pinch of salt
- Thoroughly mix the ingredients together in a bowl using a whisk (make sure to completely mix the ingredients as lumps will ruin a good pancake).
- Pour the mix into a jug and allow to stand at the very least for a few hours.
- Cook in a shallow frying pan over a low to medium heat for 3-4 minutes, depending in your personal taste.
This recipe was featured in Our Grannies’ Recipes, a book I edited for Mercier Press in 2008. The book was a crowdsourced collection of Irish recipes.
Cooking time (duration): 5
Diet type: Vegetarian
Number of servings (yield): 8
Meal type: dessert
Culinary tradition: Irish
Microformatting by hRecipe.