Pancake Recipe

Hi Derek,
This is a recipe that my grandmother used when my mother was a child and one that my mum use to make when we were kids. I make it regularly for my own children. It is a pikelet recipe, however I use it to make pancakes too.

1 cup plain flour
1tsp bicarb soda
2tsp cream of tartar
1 tablespoon sugar
1 egg
3/4 cup milk

The secret is to stir the ingredients together gently so you dont beat the air out of the mixture. It is a thick mixture too, but light. You can add more milk if necessary, keeping in mind that it is a thickish consistency.

Goodluck, Annette

Back in the good old days, i used to put plain flour in a bowl, add an egg (not necessary), add milk slowly into the centre of the bowl, stirring the flour in gradually until all mix, using more milk of necessary to get to a 'pour able' texture. Stand for about half an hour for the flour to fully absorb the liquid before putting a large spoonful at a time into the hot and oiled pan. When one side is cooked and the top almost set, toss if you are game and catch with pan to finish the other side. I haven't tried the modern shake and pour mixtures. Serve with a sprinkle of sugar and some lemon juice. Yum.

Motherhen

(Don't tell the Rooster i still remember how to make them - i told him i've forgotten)

what we call pancakes are commonly called crepes, they are the thin ones, less doughy than the thick ones.
125 grams plain flour
1 egg
1 pinch of salt
1 1/4 cups of milk
put all together in a vitamiser / blender / food processor / whatever and mix thoroughly.
Leave to stand for 1/2 an hour in the fridge then cook as normal

Nick

AAHHH!! I remember in the decades past, arriving home from school on a cold rainy winters afternoon to the smell of freshly cooked pikelets with spread of real butter, a sprinkle of sugar and a sqeeze of lemon juice!! Michael

Standard secret camping mix:

enough SR flour to go around (say 2-3 cups)-wholemeal if your feeling adventureous ;)
some sugar, I prefer brown. usually 1/4 to a half cup or until suited to taste
an egg or two
add milk until you get a runny, consistant mixture.
You can also add mashed banana, vanilla essence, berrys etc, depending on your taste.
mix, whisk if possible (adds a bit more air) and cook in pan (hot works best;))
Serve with maple syrup and icecream, berries are also very nice.

Always a winner, and tastes better coz its made with love...

Mike

while we are on the subject, i found this delicious recipe on a notice board in a W.A. cooking school yesterday, (really).

GORDON RAMSEY OMLETTE

YOU WILL NEED-
·2 f*****g eggs
·some f*****g salt and pepper
·f*****g chives
·1 f*****g knob of f*****g butter

THE METHOD-
Heat the f*****g butter in a f*****g omelette pan.
F*****g break the f*****g eggs into a f*****g bowl.
F*****g whisk the f****rs and add some f*****g salt and f*****g pepper to taste.
When the f*****g butter is hot, add the f*****g mixture to the pan.
When cooked take the f*****g thing out.
Eat the f****r.

phew! almost missed one of the f*****rs

From the Edmonds (sure to rise) cookbook, perfect pikelets every time.

in a bowl:
1 cup sifted plain flour
1 teaspoon sifted baking powder
pinch salt
mix dry ingredients well

In another bowl:
1 egg
quarter cup sugar
beat well together
pour this mix into the flour with approx three quarters of a cup of milk.
mix it well.

heat a nonstick frypan and spoon mix in - as soon as bubbles appear, turn it over. Pan should not get too hot.

I make (no boasting here) perfect pikelets every time. Photos by request and advance payment. Bon apetite

cheers
T.R.

What about flapjacks ? Are they basically the same.

Remember when in the scouts we used to knock up flapjacks over the fire, forgotten the recipe now but still remember the crunchy bits [ashes, cinders and the odd wayward ember] lol.

Cheers....Lionel.

Here's what I have been doing for years and all my friends swear by it:
Plain flour, eggs, 50% milk, 50% water, dash vanilla, essence, dash salt and as a life saver a good dash of any nice alcohol product like Tia Maria,grande marnier,port,etc. and you make the mixture to suit, thick or thin, we like the crepe type. Yum Yum. Slice a few green apples and make apple pancakes (per slice) and top with sugar and cinammon mix and then eat with lemon juice and cream. (you can leave the alcohol out if you like-but not many do.)

1 cup SR Flour (can use plain as well) sifted
1 Egg
pinch of salt
milk (use less for thivker mix or more for thinner crepe type)
couple of drops of vanilla essence
teaspoon of melted butter.

for more simply increase the egg / cup of flour ratio.
with the milk use full cream or buttermilk.

enjoy!

1 cup plain flour
2 eggs
1 cup milk
pinch salt

Sift flour and salt (or don't).
Add eggs and beat slowly bringing more flour in. As the mixture gets thicker start adding milk a bit at a time until all milk added and all flour mixed in. Beat the bejesus out of it for 2 minutes so there are lots of bubbles. Should be a thickish mixtire with a fair number of bubbles. Let stant in shade with tea towel over the top for 30 minutes.Cook in frying pan with butter.

Steve

You might want to try my Bali pancake recipe- it's much lighter as it's made with rice flour


Into a blender put 12 heaped tablespoons of rice flour, 2 teaspoons of sugar (or Splenda powder), a big pinch of salt, 2 eggs , and 2/3 of a cup of lite coconut milk. Blend together and add 4 teaspoons of melted butter, Blend again. Thinly slice 2 small to medium bananas into the mixture. Heat a pan and butter lightly and pour some of the mixture into the pan . Repeat till all mixture has been cooked. Drizzle with maple syrup, runny honey or add a scoop of vanilla ice cream and some fresh or tinned fruit. Of course you can use regular coconut milk and double the recipe if you want.

You don't see piklets these days as much as when I was a youngen.
Sure I watched Roothie in one of his DVD's recently put coconut milk in pancakes for something different.