Ballymaloe Cookery School Pancake Batter

Recipe by: Darina Allen

This pancake recipe is almost as good as those Crêpes Suzette they used to serve with a great flourish in posh restaurants when I was a child. These crêpes are half the bother and can be made for a fraction of the cost.

Ballymaloe Cookery School Pancake Batter

SERVES

12

PEOPLE

PREP TIME

60

MINUTES

COOKING TIME

5

MINUTES

Ingredients

  • 175g (6oz) white flour, preferably unbleached

  • a good pinch of salt

  • 1 dessertspoon caster sugar

  • 2 large organic or free-range eggs and 1 or 2 egg yolks

  • scant 450ml (15fl oz) milk, or for very crisp, light delicate pancakes, milk and water mixed

  • 3-4 dessertspoons melted butter

Method

  1. 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. (If they are to be served with sugar and lemon juice, stir in an extra tablespoon of caster sugar and the finely grated rind of half a lemon).

  2. Let the batter stand in a cold place for an hour or so - longer will do no harm. Just before you cook the crêpes stir in 3-4 dessertspoons melted butter. This will make all the difference to the flavour and texture of the crêpes and will make it possible to cook them without greasing the pan each time.

  3. Heat the pan until quite hot. Grease the pan lightly with butter and pour in just enough batter to cover the base of the pan thinly.

  4. * A small ladle can also be very useful for this, loosen the crêpes around the edge, flip over with a spatula or thin egg slice, cook for a second or two on the other side, and slide off the pan onto a plate. The crêpes may be stacked on top of each other and peeled apart later. The greasing of the pan is only necessary for the first two or three pancakes.

  5. They will keep in the fridge for several days and freeze perfectly. If they are to be frozen, it’s probably a good idea to put a disc of parchment paper between each for extra safety.

  6. Note: If you have several pans, it is perfectly possible to keep 3 or 4 pans going in rotation. Only necessary if you need to feed the multitudes.

  7. Serve with melted butter, caster sugar or whatever you fancy….

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