Happy Pancake Day GJ

 

lemon and sugar 

I've made too many pancakes for the Ben's Buddies so thought I would share them out:

Happy Shrove Tuesday!!!!! I've got my mixture airing in the fridge, it will be smoooooooth tonight! Lemon & sugar Maple syrup Strawberries & cream Blueberries Various ice cream flavours

El! That's a work of art

A feast! 

Happy Pancake Day 

Rosie, I love your new name roger is my fav character on that show lol

Just butter on mine.....but strawberry syrup and ice cream sounds delish.

Thanks Sweet  Roger is great isn't he?

Notice you're airing your batter in the fridge  does that improve the taste as well as texture?

Thanks El Loro   *drools*

*Looks at pancakes on ceiling*   

Ooppss 

Heheheh  

The ceiling needed decorating anyhow 

Roger-Rosie, I'm not sure, but I'm at work so i need to make sure the mixture doesn't go off, which is why I leave it in the fridge. If I were at home, I would only air it for about 20 mins, not in the fridge, before cooking. I'll have to gently stir it later because there will be layers of separation

Oh right  However... just read in today's Guardian that standing IS best apparently  

 

http://www.guardian.co.uk/life...ook-perfect-pancakes

 

"Stand or deliver?

Resting batter, like soaking rice, or washing mushrooms, is one of those ideas which I've always lazily chosen to ignore – after all, what kind of busy thrusting sort of executive has the time to make their pancake mix half an hour before they plan to eat? Gordon Ramsay says there's "no need", Nigel Slater and Hugh Fearnley-Whittingstall disagree: and suddenly the idea seems almost attractive (even if Nigel does insist on calling them crêpes).

I make up two batches of batter and allow one to sit for 30 minutes while I make and devour the other. The first lot aren't a disaster, but the second are distinctly more even in texture – Hugh suggests this is because the starch has had more time to absorb the liquid, and air bubbles to disperse."

Sorry Sweet   Dunno why my reply is large text...w.t.h.?

*cries*   I can't have any proper ones because of my egg allergy but I do make them with Energy egg replacer - they're OK and I have them with lemon and sugar on it 

Aww Pengy . How do they taste?

Suspect eggs are more to bind the mixture than add flavour though.

 

I'm going classic like you... lemon and sugar [sweetener] ...and slavvered in butter. I add vanilla essence to the batter to make them taste more like shop bought ones.

they're not too bad to be honest but they do tend to be on the thin side (or maybe that's just the way I make them)   they taste fine   no butter because butter is yuk   my father could never understand an Irish child not eating the butter 

Too sweet for me  don't think I've had any since I left home, we always had Orange and sugar on them