Easy Peasy Pancakes (Recipe)

Hello,


I had pancakes for breakfast this morning- using jug and chopstick method (see below), with very yummy cooked strawberries, raspberries and blueberries with a bit of honey that I made yesterday and some natural yoghurt on some and maple syrup on the others. Yum!


It seems important to have a pancake recipe on a blog called Pondering Pancakes so here it is!


This is the simplest recipe I know and is easy to adjust depending on numbers of people or eggs. For a bigger batch multiply by the number of eggs you are using. A standard batch is 2 eggs (multiply flour/milk by 2) but if you're just craving pancakes late at night or fancy some for breakfast and it's just you and maybe a friend, one egg will do.


The basic combination for easy peasy pancakes:
1 egg
100g plain flour
half a pint of milk


Shake of Cinnamon/ Mixed Spice
Bit of oil (in the batter)
Oil for the pan
(if you've got too much oil in the pan- pour excess into a heatproof pot and use it for following pancakes.)


They always suggest a pinch of salt too
I generally don't bother, but I put a shake of ground cinnamon or mixed spice in (you can't really taste it- it just adds a yummy edge and takes away the floury taste)


Also the oil in the batter helps to stop it sticking- trick from Clare Miller's pancake recipe. But olive oil doesn't work that well- it made the pancakes stick to the pan more.


1 egg batter will feed 1 (v. hungry), 2 or 3 people,
2 egg batter will feed a lot more (average batch)
3 egg batter is a good starting point for pancake parties with lots of people or making pancakes with my youth groups.


When working with young people:
Supervision and risk assessment are important, and for safety and sanity, limit numbers in the kitchen at a time. Otherwise they crowd around, it is chaotic and not safe! (2-3yp at a time works well)
Let them do as much as you can- Particularly flipping and eating them and bring different toppings- fruit is particularly good. Have fun! 
n.b. Get yourself on a food safety course (basic food hygiene) too if you haven't done one already!


To cook:
you might already know this...
...if you so, try a small batch using 'jug and chopstick' method below


Now sift dry ingredients; flour, (salt), spice
unless you're being lazy or making them on a windy hilltop (or bring extra flour).
Make a well for the egg(s) and break it in
Beat egg in middle SLOWLY bringing in flour from edges
Slowly add milk, keep stirring, get it smooth before you add more unless you have a super efficient whisking device
Look for consistency- feel free not to add every last drop of milk, or to add a bit more to make it right.
Add a small splodge of oil to the mixture, stir in,
leave it to sit a bit..


then good pan, dash of oil,
Get the pan hot, pour in the mixture and move it around the pan quickly to get nice round and not too thick pancake, unless the batter is fairly thick.
You have to be quick as it should set fairly quickly.
When it's time to flip it, make sure top has set- definitely no runny bits before shaking it to get it free from the pan (if you have to use tools then do but i challenge you to do without if you can) then flip!
If it's not set properly, it's more likely to end in a crumpled heap and stick to itself.


You may need to adjust the heat through the cooking process. Follow your instinct, generally, start high then bring it down to medium high setting. Based on an average middle of the range hob.


Then your choice, lemon and sugar, lime for an extra twist, maple syrup, icecream, yoghurt, soft fruit e.g. strawberries/ raspberries/ blueberries (if they've started to turn, cook them up and mix in a squeeze of honey at the end :-P yum)...


or maybe savoury edge, pancakes with bacon, egg and maple syrup- lovely! Or throw some tuna and sweetcorn into/on to the batter as it cooks...


Jug and Chopstick Method:


If making it for one or two people as a super speedy thing late at night, use a small measuring jug as bowl and to measure and a chopstick to mix. I don't tend to sift the flour for this method- which is also helpful for outdoor/ windy hilltop pancakes. (Although you might struggle to get the pan hot enough if you really are on a windy hilltop!) It's possible to get the batter really smooth (the chopstick can get into all the edges), mix really well and add ingredients slowly.
Then you can pour it into the pan and get cooking.


I haven't tried making camp pancakes for about 15 years-I was only 12 years old but they always used to go wrong, the magic is in the right pan and the right heat.


Jug and chopstick= less time, less fuss, less drips, less washing up. (Generally!) and easy to put jug in fridge to make more later/ in the morning.


How did you get on? Have you made/ attempted to make pancakes outdoors or using candles, camp stoves or a woodfire? What are your favourite toppings? What do you ponder while you make/eat pancakes? Have you made pancakes with your youth groups/ family/ friends/ cub pack/ scout troop etc?