Tuesday Pancakes are a tradition in my household. My nan used to make them for Shrove Tuesday each year and we all used to visit for this beautiful creations. It them became each 2nd Tuesday of the month and now every Tuesday. We have been doing this for 20+ years and no sign of it stopping. Anybody who tries this recipe will discover how simple they are to prepare and how delicious they are. Hence Shrove Tuesday became Tuesday Pancakes.
The fillings for the pancake range from simple granulated sugar and a squeeze of lemon right up maple syrup and blueberries and so many more. We use any fruit available mixed with sugar, granulated/caster or icing. My youngest loves hers with apricot jam or chocolate spread!!
When asked are they a main dish, starter, snack or dessert, I just say yes. They can be all of the above depending on the number you produce and what you fill them with. I add a little water to the batter just to thin it slightly but you can add alcohol instead. A personal favourite is whisky but any decent liquor works well.
These British pancakes are completely different from American pancakes, which are thicker and fluffier. The British pancake is however similar to the French crepes which in turn is similar to Danish Pancakes (Pandekager).
Tuesday Pancakes
Ingredients
- 1 large egg free range
- 235 ml milk full fat/ See Note
- 110 g plain flour all purpose
- 1/8 tsp salt
- 2 tbsp water
- unsalted butter to fry
Instructions
- In a large mixing bowl, sieve the flour and salt an then using the egg shell make an indent in the mixture. Crack the egg into a small cup and beat quickly.1/8 tsp salt, 110 g plain flour
- Add the beaten egg to the indent along with about half of the milk.1 large egg, 235 ml milk
- Stir the mixture together making sure everything gets mixed. Slowly add a little of the remaining milk and the water in whilst stirring constantly until you have a batter with a good consistency.235 ml milk, 2 tbsp water
- Transfer the batter to a jug and put to one side for now to relax. This is actually essential as it gives the batter time to rest and relax. Leave for at least 20 minutes before cooking the pancakes.
- Add a small knob of butter to a frying pan and place over a medium-to-medium high heat. Give the batter and quick stir then add a ladle to the hot pan. Give the pan a swirl to evenly spread the batter around the pan. If it doesn’t cover then quickly add a little more. You will soon become accustomed to how much to add.unsalted butter
- Cook for one minute until starting to brown and then flip over. This can be done using a spatula or tossing it quickly. Cook on the other side for about 30 seconds.
- Remove from the pan and add the next batter portion. If you are eating them immediately then serve with the traditional sugar and lemon juice or other filling. If you are making these in bulk, then
- place a large pan of water over a high heat and when boiling recue to a simmer and place a plate on top of the pan but not touching the water. Place the cooked pancakes on the plate and they will stay warm whilst you prepare the rest.