Flash in the pan
We brushed the hot pancakes with melted butter, scattered them with caster sugar and sprinkled lemon juice over the top before rolling them up.
There were nine of us we each had a different system, some cut them into cartwheels and ate them sparingly, others gobbled them down and tried to jump the queue for the next one. We were single-minded in our devotion to lemon pancakes, we never contemplated jam or chocolate spread. Tapenade or pesto or sun-dried tomatoes hadn't been heard of at that stage. In fact, it didn't occur to us that pancakes could also be savoury. Now we do all kinds of variations on the theme, different textures, size and shape, both sweet and savoury.
They're always delicious and always elicit an appreciative response.
The basic batter is made with ingredients most households would have in the kitchen cupboard at any time: flour, eggs and milk. So grab a whisk, heat a pan, invite round the pals and off you go.
This basic pancake may be served with any other favourite accompaniments lemon juice and castor sugar, jam, chocolate sauce, chocolate spread with chopped hazelnuts.
Serves 6 makes 12 approx
6ozs (170g) plain white flour
a good pinch of salt
1 dessertspoon castor sugar
2 large eggs and 1 or 2 egg yolks, preferably free range
scant ¾ pint (450ml) milk, or for very crisp, light delicate pancakes, milk and water mixed
3-4 dessertspoons melted butter
4ozs (110g) butter
6ozs (170g) dark soft brown, Barbados sugar
4ozs (110g) granulated sugar
10ozs (285g) golden syrup
8flozs (225ml) cream
2 teaspoons pure vanilla essence
4 bananas
8 inch (20.5cm) non-stick crepe pan
First make the batter. Sieve the flour, salt and sugar into a bowl, make a well in the centre and drop in the lightly beaten eggs with a whisk or wooden spoon, starting in the centre mix the egg and gradually bring in the flour. Add the liquid slowly and beat until the batter is covered with bubbles. Let the batter stand in a cold place for an hour or so longer will do no harm. Just before you cook the pancakes stir in 3-4 dessertspoons melted butter. This will make all the difference to the flavour and texture of the pancakes and will make it possible to cook them without greasing the pan each time.
Next make the butterscotch sauce. Put the butter, sugars and golden syrup into a heavy-bottomed saucepan and melt gently on a low heat.
Simmer for about five minutes, remove from the heat and gradually stir in the cream and the vanilla essence.
Put back on the heat and stir for two or three minutes until the sauce is absolutely smooth.
To serve, heat the sauce, slice in the bananas, spoon over a pancake, roll up loosely or fold into a fan shape. Serve two pancakes per person.
Makes 50-60
These little pancakes are mouth-watering and very moreish
4 free-range eggs good pinch of salt
½ teaspoon bread soda
1¼oz (30g) plain flour
16flozs (450ml) sour cream
2 tablespoons sugar
Put the eggs into a mixing bowl. Whisk until well mixed. Add the salt, bread soda, flour, sour cream and sugar and mix well. You could make the batter in a blender if you prefer. Heat a frying pan until good and hot, grease lightly and drop small spoonfuls on to the hot pan they should spread to about 2½ inches in diameter. When a few bubbles appear on top turn the pancake over and cook briefly on the other side.
Serve immediately. For extra decadence spread with butter and sprinkle with cinnamon sugar.
