Lay a little egg for me!
It’s time to get mixing and flipping as Pancake Day arrives this week. Shrove Tuesday is traditionally the day to use up the indulgent foods in the house such as eggs and milk before the 40-day fast of Lent.
If you’re eggless and need to stock up ahead of Pancake Day then make yours a Hampshire pancake with eggs from a local farm.
Claytons Eggs
www.claytonseggs.co.uk
King’s Somborne Free Range Eggs
01794 388297
Beechwood Farm Free Range Eggs
01635 201163
Fluffetts Free Range
www.fluffettsfarm.co.uk
Make your pancake truly local with milk from Peak House Farm in Whitchurch and flour from Winchester Mill or Leckford Farm Shop.
Pancake Recipe by Mary Berry as featured on Telegraph online.
Makes about 12 recipes
Ingredients:
125g plain flour
1 egg and 1 yolk
300ml milk
Method
Sift 125g plain flour into a bowl and make a well in the middle. Whisk together one egg, one egg yolk and a little milk taken from the 300ml, then pour into the well. Whisk with a little of the flour.
Gradually whisk in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 30 minutes.
Heat the frying pan and brush with a little oil.
Ladle two or three tablespoons of batter into the pan and tilt the pan so that the batter spreads out evenly over the bottom.
Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface, the underside is lightly browned and the edge has started to curl. Loosen the pancake and turn it over by tossing or flipping it with a palette knife. Cook the other side for about 30 seconds until golden. Slide the pancake out of the pan.
Heat and lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.)