Shrove Tuesday / Pancake day today - Of course this can only mean one thing!
We have pancakes a LOT in this house and I like to experiment sometimes with what might be added to the mix but today, I like to keep things simple and traditional.
The reason we do eat pancakes so much is because they are sooo easy to make, forget about all the fancy recipes you might come across and certainly forget about the ready made bottles!
This has been my mother's, grandmother's and I'm sure my great grandmother's fail safe pancake recipe mix throughout the years and I don't intend to be the one to change it - especially when it works so well.
It is as easy as 1 + 1 + 1:
- 1 cup of flour
- 1 cup milk
- 1 egg
Mix them all together in a bowl
===== Delicious Pancakes
If you want to make double the mixture: 2 + 2 + 2 and so on...
This method always works for me. Today I made double the mixture (2+2+2) and used 1 cup of buttermilk and 1 cup of regular milk.
Place everything into a mixing bowl and mix until smooth, place in the fridge for at least half an hour before using.
Once chilled and ready to cook, heat a frying pan on a high heat, add a knob of butter, spoon three (you can make them whatever size you like, I like this size) dollops of mixture on to the pan, fry - flip and fry the other side.
Serve straight from the pan, onto a heated plate with whatever takes your fancy. Today I drizzled some Wild Rose Syrup over mine, brought them outside onto the porch and ate them in the Spring sunshine, washed down with a Carrageen Hot Chocolate sweetened with Honey Rum (see below)!
Carrageen Hot Chocolate Sweetened With Honey Rum
You Will Need:
- Approx half a fistful of carrageen per pint of milk
- 1 pint of milk
- Bitter, good quality cocoa powder
- 1 Star Anise
- Half of a red chili
- I measure of Honey Rum
Slowly bring the carrageen, chili and star anise to a simmer in a pot.
Mix a teaspoon of cocoa with a teaspoon of cold milk in the bottom of your intended mug/glass.
Once your carrageen milk mixture has simmered for a few minutes, pour into your glass, add the honey rum, give it a little whisk and garnish with carrageen.