Chronic Health Ailments- How Do You...
Body & Soul1 min ago
a friend has e-mailed me a recipe to make pancakes. An egg, flour, milk, mix to make a batter about the texture of double cream. Can someone please give me some precise quantities as I am afraid I am hopeless. Thanks.
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For more on marking an answer as the "Best Answer", please visit our FAQ.4 ounces of plain flour. Pinch of salt. 1 egg size 3. Half a pint of milk. Mix salt and flour in a bowl, make a hollow in the centre and drop in the egg. Stir with a wooden spoon and add liquid gradually until all the flour is worked in. Beat well and add remaining liquid. The consistency should be like single cream. Then cook your pancakes. ENJOY.
"...a well seasoned black cast iron skillet..."
Sounds perfect, Clanad. I have one I use for pancakes and nothing else. It's a good few years old now, perfectly 'seasoned' and better than any 'non-stick' surface. (When poured in, the batter initially sticks so that you can pour off any excess batter for perfectly thin pancakes. Then, as it cooks it lifts away cleanly from the pan. Non-sticks can be too non-stick, and the whole semi-cooked pancake ends up back in the bowl as you pour off the excess batter !!)
Oh, and whose pancakes are you calling crepe? ;o)
Ummmm, well brachiopod, your translation of the French term leaves something to be desired! In addition to your observations about the cast iron skillet, we are now informed that non-stick pots and pans shouldn't be used in high temperatures, such as oven baking. Apparently something about giving off gasses. I also have a cast iron (well seasoned) Dutch Oven that can turn the chespest cut of meat into a tender, well flavored roast. It's nearly 100 years old and the kids are pestering their mother about who gets it when were through... Well, they shouldn't hold their breath...