Pancake day is one of those traditions that stays with you from being a child. Stood in your parents or grandparents kitchen, being assisted in flipping a pancake ever so carefully, ensuring it doesn’t end up on the ceiling or floor. Everyone has their own ideas about what is the best way to make the mix (butter or oil) and what is the best way to flip it (straight flip or slightly tilt the pan). Then there is the sibling rivalry, who will have the first pancake, who will eat the most pancakes, one of our staff said she ate 14 in a row!
Here at Alpine Action we have combined an old Chalet recipe with our Chalet Manager’s mum – Anne Rowe’s pancake recipe and methods… enjoy, HAPPY PANCAKE DAY!
Pancakes
Makes 12
4oz (100g) plain flour
pinch of salt
1 egg
1 tablespoon of melted butter
1/2 pint of milk (300ml)
1. Sift the flour and salt into a mixing bowl and make a well in the centre.
2. Crack the egg into the well, add the melted butter and half of the milk.
3. Fold the flour into the liquid using a wooden spoon, continue until all the flour has been mixed and beat well to make a smooth batter.
4. Stir in the remaining milk bit by bit.
5. Pre-heat a non-stick frying pan or pancake pan and grease with butter – use a piece of kitchen roll to absorb any excess grease.
6. Add half a ladle or 2 table spoons of the batter and swirl it around the pan immediately, coating the entire base.
7. Poke around the edges with a spatula to ensure it isn’t sticking to the sides of the pan. When the pancake is lightly browned, it’s time to flip!
8. Tilt the pan away from you and shuffle the pancake so a little bit of the edge is hanging out of the pan, with your wrist flick the pan up and catch your pancake.
9. Brown the other side, then transfer to a warm plate.
10. Toppings: traditionally you squeeze lemon juice and sugar all over the pancake and role it up. Other Alpine Action recommendations are; Orange slices squeezed with sugar, maple syrup, honey, Nutella and Speculous spread!
Bon Appetit!
