Here comes Shrove Tuesday. However, pancakes are an easy win for the family any time of the year. Batter is made from kitchen staples (eggs, milk, flour and butter), and these few ingredients go a long way yet seem to be an indulgent treat. The batter is easy enough for children to make (it's the cooking that can be a little tricky to master).
Choose local free range eggs (such as Beechwoods, Claytons, Fluffetts and The Pasture Raised Egg Company) for the most moreish pancakes. You will find them at your local independent retailer – such as delis, farm shops, Southern Co-op and village stores, or even direct from the farm.
All you need are two local free range eggs, 125g plain flour, 300ml milk and butter.
Tip flour into a mixing bowl. Sprinkle over a pinch of salt. Make a dip in the flour and break the eggs into the hollow. Use a fork, whisk or wooden spoon (whatever your preference) to beat, incorporating the flour at the sides bit by bit. Gradually add the milk, continuing to beat until the batter is creamy and smooth. If you wish, finish by whisking in a couple of tablespoons of melted butter.
Leave to stand for at least half an hour. To cook, heat the fry pan. Melt a small knob of butter and when the pan is really hot and the butter foaming, spoon in just enough batter to cover the pan thinly. You need a lot less batter than you would expect. Flip the pancake over when it bubbles. Don’t worry, the first pancake is always a bit of a disappointment, pale and a little undercooked (you can eat it as cook's perks).
Serve pancakes with your choice of topping. This can be classic sugar and a squeeze of fresh lemon juice. Some of us, however, were brought up on pancakes with a squeeze of orange (no added sugar required) or a smear of warmed jam or runny honey. For the best flavour, buy local jams and honeys, such as: Becky's Beezzz, Charlotte Brown's Handmade Preserves; Mrs B's Bees; Naked Jam; Sinah Common Honey; The Hampshire Jam & Chutney Company; and The Real Jam & Chutney Company