How can it be Pancake Day again already? Where oh where has the last year gone? Perhaps it was my friend, who I admittedly haven’t seen for two years, exclaiming ‘Ooh, you’ve got some grey hairs’ at the weekend, or perhaps it’s the fact that my husband is rapidly approaching the big 40 (which we aren’t allowed to talk about) but I am feeling a tad spooked by the passing of time. Hey ho.
And so because it is Shrove Tuesday we will be making pancakes later, and I have been testing out some pancake-making kit, which was kindly sent to me by Oxo Good Grips, who have invented a rather ingenious device called a batter dispenser. This is a brilliant idea, but one I cannot endorse fully as it requires more washing up (something I am never fond of) but it is really clever, the idea being that you make your pancake mixture and then decant it into the dispenser, from which you can accurately dispense the right amount of batter into the pan – one-handed! Big tick. You can also store unused batter in it overnight in the fridge – handy.
The best new pancake gadget I have been sent, however is the Oxo Good Grips Flip & Fold Omelette Turner which is completely and utterly awesome. It is the perfect wide bendy spatula to ease around the edge of your pancake before you effortlessly flip it. It is amazing. I love it. And it’s yellow!
Every time I make elaborate pancake fillings I always come back to the old favourites of lemon and sugar, or cheese & ham, it must be said, but if you fancy something exotic, there are a million recipes on the Sainsbury’s website here. I did recently invent Apple Cinnamon Pancakes, which were rather good, and so here is the recipe. Almost guaranteed to cheer you up and make you feel less old 🙂
Apple Cinnamon Pancakes
First make a classic pancake batter using:
100g plain flour
30g butter, melted
15g caster sugar
1. Melt the butter over a low heat or using the microwave.
2. Whisk the eggs with the milk and melted butter.
3. Put the flour and sugar in a bowl and slowly pour in the wet ingredients, whisking as you go until your batter is lovely and smooth. If in doubt, blend using a stick blender.
4. Heat your non-stick pancake pan (I have a Sainsburys 24-cm pancake pan which is is perfect) and add a tiny knob of butter. When it starts to bubble, pour in enough mixture to cover the base of the pan, tipping the pan to cover it evenly.
5. Leave to cook for a minute or so (don’t be hasty) then flip and cook the other side. Flip in the air if feeling carefree.
For the Cinnamon and Apple bit, simply peel, core and slice an eating apple, and gently cook in some butter in a small frying pan. Add a teaspoon of caster sugar and half a teaspoon of cinnamon and stir. Cook until the apple is soft and melty. Top your pancake with the apple mixture and some creme fraiche. Delish.
Disclaimer: I was sent the pancake-making kit by Oxo Good Grips to test for the blog. All opinions are my own.
I know I am a bit late for Shrove Tuesday, but then, given I usually have two kids in tow, I am often late for a lot of things… Anyway, today I bring you pancakes. Who doesn’t love a pancake? Warm from the frying pan, with a squeeze of lemon and a sprinkling of sugar, they are manna from heaven. When I went travelling in Thailand many moons ago (pre-children) banana pancakes made in tiny little pans over a gas flame in the street became almost a daily staple for body and soul – served, as they were, with a swirl of chocolate sauce and a beaming smile.
I was lucky enough to be sent a Pancake Kit by the lovely people at Oxo Good Grips, who produce fantastic kitchen tools, it has to be said. My kit comprised an Oxo Good Grips batter bowl, an Oxo Good Grips Silicone Balloon Whisk and an Oxo Good Grips Silicone Flexible Pancake Turner. I was particularly excited about the batter bowl, because one of the things that is tricky to do one-handed in the kitchen, while holding baby in one hand, is stir something in a bowl because invariably the bowl will move. Not with this bad boy. It has a non-skid base to stabilize the bowl when mixing. Genius. Now, Oxo may not have designed this bowl with the one-handed cook in mind, but boy, is this one-handed cook happy about it!
I made my pancake batter – see below for recipe – using my lovely batter bowl and gave it the one-handed test, with my whisk in my right hand and, not a baby this time I confess, but a cup of coffee in my left. This is how I did it: I put the batter bowl on my platform scale and weighed the flour straight into it, put it back on the kitchen worktop then added the pre-cracked egg and the extra yolk, the pre-melted butter, a pinch of salt, started whisking, and then added the milk bit by bit until I’d made my lovely mixture. The bowl holds 2 litres, and has high sides, making it splatter-proof, too – very handy. The handle makes it comfortable to hold, and it has a wide lip for easy pouring. I can see this becoming my go-to mixing bowl for cakes.
As you can see from my One-Handed Cook logo, I am a big fan of the whisk! The Oxo Good Grips balloon whisk is also a lovely thing to use – for me, what makes it different is the fact that the handle is shorter than most, which actually gives you better control, and the rubbery handle feels really nice and doesn’t slip out of your hand (hence the ‘good grip’ bit – keep up). I also love it because it’s red, and if you know me, you’ll know I like a colourful kitchen gadget. The pancake turner is super-flexible and very thin, so perfect for turning not just pancakes, but anything really, because it’s large and helps prevent things falling apart – you could use for omelettes, fish, burgers etc. Finally, the other good thing about all these Oxo Good Grips items is that they all go in the dishwasher once you’ve finished. Result.
See below for my tried-and-tested pancake recipe and filling ideas. I am a bit addicted to this lovely crunchy sugar from Barbados at the moment – it’s called Plantation Reserve Barbados Amber Sugar, it’s a traditionally produced cane sugar and the crystals provide the most wonderful crunch and contrast beautifully with the soft pancake or soft banana. Honestly, you have to try it – it’s the perfect accompaniment to all sorts of things, such as porridge, pancakes, puddings – in fact, all things beginning with ‘p’…
Make the pancake batter at least half an hour in advance of cooking, and then they can be cooked one-handed at tea-time, I promise. I know, I’ve done it. Note that the first pancake often goes a bit wrong, but once you find a rhythm and your pan’s nice and hot these are a cinch to make. Plus the mixture will keep, covered, overnight in the fridge – more for breakfast! Yum.
What you need
100g plain flour
pinch of salt
1 egg yolk
50g melted butter (I use microwave)
What to do
1. Put all the ingredients bar the milk into your bowl and whisk together with a balloon whisk. Gradually add the milk, whisking as you go. Pour through a sieve into a jug and leave to stand, as above.
2. Using a 15-20cm frying pan, heat a small knob of butter on a high-ish heat, and once it’s sizzling hot, add a small ladleful of batter mixture to just cover the base of the pan. ‘Swoosh’ it round the pan by picking it up and moving it around.
3. Use a pancake turner to lift the mixture away from the edge of the pan a little and once the edges turn pale brown (after 30-60 seconds), use it to flip the pancake over and cook for a further 30-60 seconds.
4. Tip out onto a plate or some greaseproof paper.
5. Serve with lemon juice and sugar. Or sliced banana and Nutella. Or squeezy honey and blueberries with Greek yogurt. Or whatever takes your fancy!
These are absolutely yummy and take me back to my own childhood. Grate some cheddar cheese and chop two slices of decent-quality ham. Once you’ve flipped over your pancake, add the cheese and ham mixture to the middle, in a line, and fold the two sides in and over the mixture. Cook for about 30 seconds and then flip the folded pancake back over for a few more seconds, to ensure the cheese is well and truly melted. Serve.