Am welcome to another Steve's kitchen today? We're going to be looking at pancakes more specifically
We're looking at the English pancake that tossing pancake now tossing pancakes are often served around shrove Tuesday
We have a lot of fun with pancake races and the kids toss the pancakes these are a little different than the American
style you see the fast food chains that little fat
Fluffy pancakes [and] not the same as a french crepe which is much finer and thinner
These pancakes are sort of cross between the two they're more robust. They go back many hundreds of years and very traditional now
I'm doing this in response to your produce guy who the other day was using up some fresh lemons and making an English style
Pancake topping which was is basically just lemon juice and sugar?
[and] that's all it tastes absolutely delicious. You really should try it so as a response to that
I just want to show him and others how to make a real traditional English pancake
So to start our batter mix, we're just going to sift
120 grams of Plain Flour and
We're sifting it just to make the flour nice and light [and] it'll help make the pancakes lighter and at the same time
We're just going to add about
quarter of teaspoon of salt to that mixture and
Once you've done that. Just take a whisk make a little well in the center
Use your finger [perhaps]
And we're going to take two eggs now little tip if you want your eggs to stop them from rolling around on the side
Just give them a little tap down on the side like [that]. Here's one. That's not in
little Tap
[that'll] help them stand and rolling about on the on the Edge. Don't do that with eggs
If you're going to boil them because of course that will spit all over the place [so] [two] eggs into the mix
And now we're just going to start whisking that into the flour
Now I'm going to add into this mix I've been about 200 milliliters of milk here
I'm just going to add a further hundred milliliters of water
So it's about 1/3
2/3 of Milk [2] 1/3 water if you're using half-and-half or very thin milk. I would just use completely milk
So we're just going to pour that into the mixing now about half of it and continue to mix mix that in
So at this point. We've got a a rich creamy batter
We're just going to add the final part of our milk into the milk water mixture into the batter
and
Continue to whisk that up
Now when you've completed whisking this you're going to have to leave it
Going to have to leave it for about 20 minutes half an hour on the side just to allow the batter to to settle
So I finished mixing our batter there
and we're just going to leave that aside now for 30 minutes to settle and you'll notice it's a
Deeper Yellow than the American mix it's also a slightly easier mix
It's really delicious and these are great fun to make with the kids
They actually you love them with the tossing of the pancakes
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[okay], [we'll] be back [in] a moment to make our pancakes
Okay, the batter is [set] on the side now, and you'll see that over the half hour or so
And it really is important to lay [it] down for a little while. [it's] thickened to almost like a like a cold custard
You need a pan with a good handle and this is where the question
will be answered whether you're a tosser or a turner now some of you may use a spatula and
[just] turn your pancakes over, but really the tradition is to toss the pancakes and
the pan itself should be a fairly thick bottom pan, and we just take a
little bit of butter wrapped up in the grease paper that the butter comes in and you just
Wipe the bottom of the pan get a little butter in the bottom of the pan now it really is
Tradition that the first pancake that you make fails and usually I'm just going to take a ladle
It's easy to apply [with] a ladle usually the chef
gets the first pancake
Let's see if that's up to temperatures probably still a little bit cool actually
So the first pancake will fail and pretty much [everyone] after that will work, so
[the] pancake itself should be fairly thin on the bottom of the pan and
If you get the right amount in it should be a perfect circle
Now this is the first one as I say and the bottom is just starting to cook off. You'll see
Means you see if that [shape-note] straight away. See that's shaken loose. I haven't had to work that at all
You can see it moves in the pan, so we just let that go a little bit further, and [I'm] [a] prove myself wrong
Maybe the first pancake will come out
so
then you get your pancake let's see if that sends you off, and you toss it there you go and
Turn it now. That's the first one, and I'm very lucky and surprised that that's come out pretty much perfectly
We've got our second one going on. Now pan is lovely and hot
I'm going to take our batter
Just pour it in and turn the pan around
Just to evenly coat [the] bottom of the pan with batter
we pop that back down and when the
batter has started to solidify that means it's cooked through and by that point we should be ready to
to toss the pancake
So there you have a guy said that if you can see
But that's got solid [we're] just ready to start turning that now we'll give it a shake
Firm shake and just comes loose in the pan now are you a tosser or trying to make a note down below guys tell me?
If you're a tosser or a turner and there you go turn the pancake over
One side is nice and Brown
And cooked the other side will not take very long now
And when that's cooked
Probably only about 10 or 15 seconds on that side now
I can just turn that again to show you the other side is a little lighter
whoops
and
If you're [very] clever you could toss that [onto] the plate
I'm not going to could I'll probably make a fool of myself and that goes onto your plate ready to be served
And there's that pancake. It's absolutely beautifully
Thin it's not as thin as [a] french crepe and the way we serve these pancakes is ever so simple
We will just take a little bit of sugar
Just Sprinkle that
Lightly over the pancake and then ideally fresh lemon and [these] ones again came from my neighbor
And we just take a little fresh lemon juice and squeeze that
[over] the pancake it doesn't have to be too
You want it left to right evenly and then it is tradition to roll these up
And there is the perfect shrove Tuesday
pancake and the taste
Well, I can tell you this brings back so many memories [the] taste of a pancake with just a little
Lemon and sweetness on it
absolutely delicious
[in] my opinion one [of] [the] most underrated pancakes in the world
English pancake were just lemon and sugar give it a try guys
comment rate and Subscribe until next time take care
mmM, delicious