Tuesday, February 16th, 2010
We will be working into the night to finish the collection this week. But those who get away in time are off to flip pancakes for pudding.
Jasper has given us a recipe from his lovely stepmother Caroline.
pinch of salt
½ pint milk and water mixed
arachide oil for frying (a.k.a peanut oil or groundnut oil - no smell when frying)
Put the flour and salt in a bowl, break in the egg and add a little of the milk and water mixture. Beat to a smooth paste, then pour in the rest of the milk and water mixture and the melted butter. Beat well for a smooth, creamy batter. Allow to rest for half an hour or so.. Heat the frying pan, brush the inside with oil or clarified butter and then add just enough batter to cover the bottom of the pan. When the underside of the pancake is browned, turn it over to allow the other side to cook. When each pancake is cooked, place it flat on a plate and keep warm. The simplest pancake is eaten with lemon and sugar.