Nick’s perfect pancake day recipe
For one of our favourite foodie dates in The Greenbank diary, our Executive Chef Nick has put together his top tips for the most moreish pancake day recipe you’ll scoff this year.
Whether you’re a fan of the traditional lemon and sugar, or a savoury version is more your thing – follow Nick’s tips and tricks below…
- 200g plain flour
- 400ml milk
- 2 large eggs to be lightly whisked
- Generous chunk of butter
- A pinch of Cornish salt
- Splash of olive oil or butter for cooking
Melt the butter and allow it to cool. Then put your flour, eggs, milk (bit by bit) and pinch of salt into a bowl. Whisk together and then slowly stir in the butter to create a smooth batter. Set aside for half an hour or so to rest if you have time, or start cooking straight away.
Using a medium flat frying pan on a medium heat, carefully wipe it with some oiled or buttered kitchen paper. When it’s hot, pour the batter into the pan and allow it to bubble in the middle. Once your pancake is looking golden underneath (one minute should be enough), use a spatula to lift the edges and loosen from the bottom of the pan. And now the fun bit – flip it!
GIVE THESE A WHIRL…
1. Our friends at Lynher Dairies are making us peckish with their Cornish Yarg, squash and sage pancake recipe.
2. Equally we’re head over heels for Rodda’s chocolate and banana combo.
3. Cornish Orchards’ spicy apple pancakes with mulled cider sauce will satisfy your sweet tooth this pancake day.
4. Olive Magazine’s smoked salmon pancakes with lemon and caper crème fraiche is our new best friend.
Who says you can only have these sweet or savoury treats on pancake day?