This basic pancake mix is ideal for making pancakes for Shrove Tuesday. They can be made with either 100 per cent plain flour or a mixture of plain flour and buckwheat flour. The buckwheat gives the surface of the pancake a crisp texture which is lovely to eat. This recipe is ideal to use on Pancake Day.
Makes 6 large thin pancakes
110g plain flour (or 75g plain and 35g buckwheat flour)
Pinch of salt
Mild flavoured oil for frying (e.g. sunflower)
Freshly squeezed juice of a lemon or orange
Orange and /or lemon slices
Place all the ingredients into the goblet of a blender, or food processor, and process until smooth. Leave the batter to settle for about 30 minutes. This allows the starch grains to swell.
Heat a non-stick frying pan on a medium heat and wipe with a little oil. Pour 2–3 tablespoons of batter onto the hot frying pan and swirl the batter to form a circle. Cook for a couple of minutes until golden brown. Flip the pancake over and cook the other side.
Pancakes can be cooked in advance. Store a stack of pancakes interleaved with greaseproof paper in a freezer bag. Defrost and reheat before serving.
For more of Joan’s recipes and food writing and details of her photography workshops go to www.joanransley.co.uk