A week or so ago, I wrote about pancakes, not for pancake day which this year is not until February 28th, but for Candlemas which is celebrated in some countries. I shared a recipe from the National Mark Calendar of Cooking for simple, straight forward, English pancakes, a recipe which was assured ‘to be relied upon to give successful results in every case… these pancakes are delicious!’
As well as straightforward lemon and sugar pancakes, there was a ‘variation of the common or garden pancake’. Here is the basic recipe;
- 4 oz flour
- 1 egg
- ½ pint milk
- butter or lard for frying
- sieve the flour and salt into a basin
- make a well in the centre and add the egg
- mix with the flour as smoothly as possible, gradually adding half the milk
- beat hard to produce a perfectly smooth batter and introduce as much air as possible
- stir in the rest of the milk (the recipe doesn’t say, but I always leave my batter to rest, then beat again before cooking)
- heat a pan and add a very small amount of fat, barely greasing the surface, and allow to get REALLY hot
- pour in sufficient batter for the size of pancake you want
- turn or flip over when brown
… and here is the ‘variation‘:
Have ready any suitable filling, such as warmed jam or lemon curd, puréed spiced apples, red currant jelly, marmalade or mincemeat. Whichever filling is used, it must be hot, otherwise it would cool down the pancakes too rapidly.
When the pancakes are cooked, spread one with the filling, place the second on top, and serve at once.
I have to say, it doesn’t sound terribly exciting; my favourite filling for pancakes is what my Dutch friend cooks, bacon and or sliced apple, which they serve with stroop – Dutch syrup; my husband uses maple syrup when we are at home!