Page 105 - Delicious - UK (February 2020)

MASTERCLASS: GOLDEN RULES

The classic recipe
Your keys to success

MAKES 5-6. HANDS-ON TIME 20 MIN, PLUS RESTING

THE RIGHT RATIO
T Make the batter a few hours ahead,
MAKE
The volume of milk will vary slightly
T AHEAD then leave to rest in the fridge until
d you’re ready to cook.
depending on the absorbency of your
flour – you’re looking for a batter with
fl
th • 125g plain flour
he consistency of single cream. You can
d • 1 medium free-range egg, beaten
double or treble the master recipe to
m • 275-300ml semi-skimmed milk
make as many pancakes as you need.
• Vegetable oil or butter for frying
REST • Caster sugar and lemon wedges to serve
Le g the batter rest for a few hours
a the gluten to relax and the starch 1 Sift the flour with a pinch of salt into a large
e fl our to soak up the liquid. The bowl. Make a well in the centre, pour in the egg,
s a softer, lighter pancake. then slowly whisk in enough milk to make a

smooth batter with the consistency of single
HT PAN cream. Set aside to rest for at least 20 minutes.
Use a heavy-based, non-stick frying pan, 2 Heat a 26-28cm frying pan over a medium heat.
as it will distribute a constant, even heat. Once hot, lightly oil the base of the pan (see left).
A shallow lip means you don’t have to get Add a small ladleful of batter, then tilt the pan to
too much height when flipping and you’re swirl the batter evenly over the base.
less likely to catch the pancake on the 3 Cook for 1-2 minutes until the pancake is set,
edge as it settles back down into the pan. golden underneath and coming away from the
pan at the edges. Loosen the pancake with a
OOD AMOUNT OF HEAT
A GO palette knife, then flip and cook for a further
e pan needs to be properly hot before
The 30-60 seconds until golden on both sides.
u start cooking. If you’re using butter
you 4 Slide the pancake onto a plate, then repeat
for frying it needs to foam when it hits until all the batter has been used up.
the pan, and oil should have a loose, 5 Serve with lemon wedges for squeezing
mmery consistency. Use a piece of
shim and sprinkle with caster sugar.
hen paper or a silicone pastry brush PER PANCAKE (FOR 6) 130kcals, 3.9g fat
o rush the fat over the base of the pan. (1g saturated), 5.1g protein, 18.3g carbs
(2.4g sugars), 0.1g salt, 0.8g fibre
THO ROUGH COOKING PRE-FLIP
w the batter to cook on the first side
for sli han your instinct tellsy
you (if in doubt, lift the edge with a palette
knife to check the pancake has some
colour). To flip, loosen the pancake with a
e knife, then slide it towards the far
side of
f the pan before you toss. The other
side ne
eeds slightly less cooking time.

A EAT-COOK SYSTEM
kes need to be eaten straightaway.
F d eat. Work like a production line,
g turns. Roll or fold? Your choice.

RECIPE SOPHIE AUSTEN-SMITH PHOTOGRAPHS TOBY SCOTT
STYLING VICTORIA ELDRIDGE