pancakes?????

Question

How do you make batter for pancakes and yorkshire puddings?

Answer 1

Pancakes
4oz flour
1 egg
pinch salt
1/2 pint milk.

Sift flour into a bowl, make a well in the centre and add egg, gently mix in the egg gradually drawing the flour from the sides at the same time add the milk gradually and when all the milk is incorporated beat the mix until small bubbles appear on the surface (this makes the mix light).
Set aside and cover with a teatowel for at least 30 mins.
Heat a small amount of oil in a crepe pan (or small frying pan) until quite hot, give pancake mixture another mix and then pour just enough into the pan and tilt pan so mix just covers the base of the pan thinly, fry until dry and then flip or turn with a palette knife and seal other side. Slide onto a plate and serve with freshly squeezed lemon juice and dusted with caster sugar.
Your pancakes will be lovely and light and not stodgy or thick like the shop bought ones.
(I make this recipe at least 3 times a week)

For Yorkshire Pudding:
Same recipe as above but do not add as much milk as the mix needs to be a bit thicker.
For individual pud's put a small amount of beef dripping (this is best as it reaches a higher temp than veg oil does before burning) into a each of the 12 part patty tin (or fairy cake tin)
Place in a hot 200 degrees C until smoking hot (min 10 - 15 mins) then quickly divide your batter into the tin return to the oven and cook until raised and golden brown.
It works every time.

Answer 2

Basic pancakes with sugar and lemon

Makes 12-14



Preparation time less than 30 mins

Cooking time less than 10 mins







Ingredients
For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice
lemon wedges



Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.



Yorkshire Pudding

Serves 4



Preparation time less than 30 mins

Cooking time less than 10 mins







Ingredients
vegetable oil
290ml/½ pint milk
4 eggs, beaten
255g/9oz plain flour, sifted
salt and freshly ground black pepper



Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Grease a Yorkshire pudding tin with a little vegetable oil. Place the tin in the oven to preheat.
3. Place the milk, eggs and seasoning in a bowl. Stir well to combine.
4. Whisk in the flour.
5. Remove the tin from the oven. Pour in the batter, filling each case only three quarters full.
6. Place the tin in the oven and bake for 10 minutes, or until puffy and raised.
7. Remove the puddings from the oven and serve.

Answer 3

The easiest recipe I know for pancakes is:

1 cup flour
1 cup milk
1 egg

It always works, and it's good with sweet or savoury fillings. If it's too stiff, add a little more milk or some water.

I'm afraid I've never encountered a Yorkshire pudding.

Answer 4

Pancakes (English ones) and Yorkshire puddings use the same batter.

In a bowl put:
4 oz plain flour
one egg
a pinch of salt
about 6-8 fl oz of milk and water (about half and half, unless you are using skimmed, in which case omit the water)
beat using a balloon whisk.

Leave to stand for at least 30 mins before using.
Beat lightly to incorporate some more air just before use

For Yorkshire pre-heat a tin with about 2tbsps oil in it (heat until oil just begins to smoke) pour batter into tin and place tin in a pre-heated oven at about 180 degrees.

For pancakes, season a frying pan to prevent sticking. Heat pan with a small knob of margarine until it is quite hot, swirl the pan so that the fat spreads over the bottom of the pan, put in a Tbsp of the batter and swirl it around to cover base of pan. Put on the heat and cook until all signs of dampness in the batter is gone, toss and cook the other side. Serve with your choice: sugar and lemon juice (my favourite), maple syrup (wife's favourite), jam/jelly with or without mashed banana,...

Thanks Fred, I missed out the egg.

Answer 5

Pancakes
2 cups flour
1 tablespoon sugar
2 teaspoons baking power
1/4 teaspoon salt
blend these 4 ingredients together in a bowl then to that add
1 egg
2 cups milk
1/4 cup vegetable oil
blend until just mixed, large lumps gone.

pour amount desired onto hot griddle. Cook until bubbles begin to break through top, flip over, cook until golden brown on the bottom.

For a great buttermilk batter, exchange the milk for 2 1/4 cup buttermilk and add 1/4 Teaspoon of baking SODA to the dry mixture.

Answer 6

use the 321 recipe for pancakes they are really thin like crepes 3 cups flour 2 eggs and 1 cup milk add a few shakes of salt and 1tsp of vanilla they are the bomb im not sure about yorkshire pudding sorry

Answer 7

Hi There, go to this site it will help you in all your cooking queries. just type in pancakes or what ever you want to know and there will be a video for you to watch and see how it is done. cheers!
http://videojug.com/tag/food-and-drink?h=

Answer 8

Try the instant kind you find at the market. Everything is already in the mix, you just add water and eggs.

Answer 9

don't buy the packets. yes you only need to add egg and milk, but that's all you need to add to flour. it's cheaper and you can make more.

Answer 10

you can find these on
www.marthastewart.com
there are nice videos to watch, too ....it makes things so much more clear if you
are new to cooking..... and it is always nice to
do a review.....