Pancake Day is one of those events that some people love or hate. As a child I found that despite the fact that my mother was a Home Economics teacher, that somehow I picked the short straw and given the task to make the pancakes every year.
It’s a bit of a novelty once you get the first one out of the way and start making 5 or 6 but then everyone wants more so before you know it you’re making 6 for each person and having to make another batch, A couple of hours later, roasting hot from standing over a pan for so long as you cannot leave it you are the only person still eating as you scoff the last one out of the pan, by then you have probably run out of toppings so just eat it plain.
Then winging to Mum, “Why do I have to cook all the pancakes? Well you make them so much better than me, was the answer!”
The first pancake is always a dudd, as the pan needs to build up the heat and keep the pace going so everyone had a pancake in turn.
Taking simple ingredients of flour, eggs, and anything that needs using up, it’s the time of cleaning out your pantry at the start of Lent. The traditional recipe is with lemons and caster sugar, but I just as much a savoury pancake with creamy mushrooms and grated parmesan cheese, finished with a sprig of flat leaved parsley. I prefer a non-stick pan around 8 inches in diameter. It must have a heavy bottom other wise the pancakes will stick.
The skill to making the perfect pancake is a combination, of the right pan, heat, oil and thickness of the batter. Mixing pancakes is so simple, what could go wrong!
Sift the flour into a mixing bow and add a pinch of salt.
- Add the egg and milk into the flour gradually mixing until you get a thick batter. Whisk until no lumps, and add the rest of the milk.
- Leave to rest for 30 minutes and prep your toppings
- When read to cook, melt butter into your frying pan. Pour a ladle of batter to cover the base of the pan, until you have a thin layer.
- Cook over a medium heat for 30-40 seconds until the bottom is golden and then flip!
- Cook the other side until equally as golden, move to keep warm in the oven and onto the next one!
Green & Jenks stocks a wide range of alternate milks, such as Almond or Oat milk and Doves Farm Gluten Free flours
Fillings – Savoury or Sweet?
- LLaeth y LLan Honey Yogurt and Orange Blossom Honey
- Parsons Nose Smoked Back Bacon and Chilli Honey from Bee and Bonnet
- Sauted Leeks, Snowdonia Cheese Black Bomber and Smoked Garlic from the Garlic Farm
- Bramley Apple compote, cinnamon and a scoop of Green & Jenks homemade Vanilla gelato
- Green & Jenks Artisan homemade Chocolate Gelato
Available to buy at your local Green & Jenks
This is one of my favourite Italian dishes. I love Tuscany and the authentic foods and rustic farmhouses that dot the landscape between vineyards and Cypress trees.
This dish reminds me of the colour of the soil, earthy terracotta.
What makes Italian sausages so different to British is that they are full of meat and seasoning. Just two sausages is enough for me as they are hearty and wholesome.
How to Guide
Brown the sausages in a heated frying pan with just a dash of olive oil. When lightly browned add a tin of Coppola San Marzono Tomatoes and the same volume of red wine, Chianti would be the perfect pairing. Add fresh herbs and cook on the hob until the wine and tomatoes are slowly simmering.
Pour the sausages and sauce into a preheated lived casserole dish, heavy glazed dish is perfect. Cover with foil and add lid to keep moisture in.
Cook in oven for about an 60-90 minutes on 180 degrees.