Shrove Tuesday has arrived, and with each passing year, more and more pancake recipes seem to find their way out into the world. Whether you delight in whipping up a batch of classic crepes, fluffy American style treats or Japanese soufflé specials, sweet or savoury, you can be sure that you’ll find a pancake recipe to please you and your family.
This year, we’re keeping it simple with an American style stack, brought to us by Maldon Salt. Finish with blueberries, maple syrup and a pinch of salt for a tasty Shrove Tuesday treat.
135g plain flour
1tsp baking powder
Half tsp Maldon salt
2 tbsp caster sugar
1 large egg, lightly beaten
2 tbsp melted butter for cooking
To serve – blueberries and maple syrup
1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/½in thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with maple syrup, blueberries and a pinch of Maldon.