Shrove Tuesday this year is 12th February… which is the day before Ash Wednesday (or the beginning of Lent). I must admit I’m not a very religious person and I hands down admit that I take advantage of this religious day to EAT PANCAKES! *cough* Sorry lost composure there. So I thought seeing how this joyous Tuesday is less than a month away that I would share with you my easy peasy pancake recipe.. so that you can check that off your list and now just spend the weeks decided what to have as your topping!
This recipe makes 4-5 medium-sized pancakes so about enough for about 1.5 persons or 1 rather greedy Kayleigh!
Adjust the ingredients to accommodate however many people you need to serve.
a good Non-Stick Frying pan ( if yours is all scratched it will be harder I guarantee)
Plastic Turner/Spatula thing
A ramekin dish (or a small tea-cup)
Hey Ho Lets Go:
So you might be wondering why I specified a ramekin dish, this is because in my experience it is the perfect measuring tool. So fill your ramekin level to the top with plain flour, then turn into a mixing bowl, followed by 1 ramekin of milk, an egg and lastly a little bit of vanilla flavouring (a good alternative to sugar for those of you who usually put sugar in the mix too!) and then give it a whisk until smooth, usually less than a minute. (Remember to adjust the ingredients to your requirements)
This mixture will give you what I think is the best thickness of pancake, not too thin like a crepe but not thick like American-style, it’s a happy medium!
Now pop your frying pan on the hob until it heats up ( I use a gas hob, so it doesn’t take long at all, however if you are using electric you might want to pre-heat it or whatever) then turn down the heat from full to about 3/4. Pour in some of the mixture into your non-stick pan (this is why you need a non-stick pan as I don’t use butter or oil, the pan does all the work! If you do not have a decent enough pan i.e. its not non-stick or your non-stick is heavily scratched then you may want to add a bit of butter or oil, but this will tamper with the overall finish and quality of the pancakes) you can gently spread the mixture around a bit by turning the pan in a circular motion but this will make the pancake thinner of course. Carefully watch as the mixture cooks from the outside in, gently release a bit of the edge of the pancake with your spatula to 1) make sure it isn’t stuck to the pan and 2) ensure you aren’t over cooking it. You want to turn or flip your pancake over when the mixture is stable enough on top (if you flip when it is unstable half the mixture will just kind of go everywhere) and golden brown on the bottom, so flip and cook 10 -15 seconds to quickly seal the second side, then serve.
A lot of people tend to think pancakes are really unhealthy, but it is usually the toppings people choose to put on them that makes them so sugary/fatty. So why not try to think of some healthier fruity toppings this year rather than smothering them in Nutella or sugar? I put Raspberry Jam and Banana on mine! What will be your toppings this year??
NOM NOM NOM! This is a cake I made for my sister today, for doing so well on her GCSE results and Enrolling for College!
It is really easy to make but looks really classy, so I’m just going to do a really quick tutorial for you all!
For the Sponge I just wanted to make something fuss free, nothing fancy, the decoration will be sickly enough so I just used this recipe for the cake:
So follow the steps for the sponge, then while it is cooking begin the steps for the topping.
What you will need for the topping/decoration:
* Jam (strawberry)
*2 punnets of strawberries
*3 packs of Cadbury fingers
*1 bar of White chocolate (100g)
*1 bar of Milk chocolate (100g)
* Wash the strawberries and slice off the leafy end.
* With a pan and glass bowl prepare a bain marie
* Melt the White Chocolate in the bain marie
* Begin to dip the ends of the strawberries into the chocolate then leave to one side to cool.
*Once the cake is done and you have filled it, spread the Jam all over the top and down the sides.
* Take the chocolate fingers and place them length ways all around the cake ( the jam should help them stick )
* Fill the centre of the cake with the strawberries.
* Make another bain marie for the Milk chocolate.
* Splash and drip the chocolate all over the top of the cake
* Pop in the fridge for the chocolate to harden.
( I recommend you use three packs of Cadbury Fingers, I only bought two and as you can see I kinda ran out 😛 )
I love baking! If you knew me at all you would already know this. one of the things I am best at making is my fairy cakes. Sometimes when I am feeling lazy I buy a mixture where you just add an egg, but they are nowhere near as tasty as when I make them from scratch!
This is actually my mum’s recipe that I just use so I can’t take all the credit, so thanks mum!
So this is a simple recipe for 12 of the best tasting fairy cakes (not muffins or cupcakes… Fairy cakes!)
Which you can add icing or decoration to but to be honest you probably wont need to they are that yummy
You Will Need:
110g Self Raising Flour
110g Caster Sugar
110g Stork Margarine
2 Medium Eggs
5 tbl spoons of Milk (75ml)
and some vanilla essence/flavouring
Wash your hands (duh) and girlies tie back your hair! Place your cake cases into a 12 cup muffin tin and preheat your oven to about 150 C on your oven.
In a mixing bowl mix all your dry(ish) ingredients together, that is the flour, sugar and margarine. You need to do this with your hands rubbing it all together until its like bread crumbs; this should only take 3-5 mins to do properly.
In a separate bowl whisk the eggs, milk and vanilla….. that was easy
If you forgot to preheat your oven at the beginning do so now!! Mix the wet ingredients in with the dry ingredients! You need to do this until the mixture is nice and smooth, the smoother the better.
Put the mixture into the cases. To make sure they are all pretty even I put one table-spoon of the mixture into each case first and then go around again with a tea-spoon until they are all even. Most people then just go straight ahead and put it in the oven, but if you leave the mixture for about 5 mins it settles down in the cases and becomes nice and flat. This generally makes the cakes rise evenly with a nice small mound on top which makes it 10x easier to decorate (if you are doing so )
So when the mixture has leveled out pop them in the oven (get ready for the famous saying) “For 10-15 mins or until golden brown on top” I always do the “Knife Check” on two cakes on opposite sides on the tin. With a clean knife insert through the top-middle of the cake to the bottom then back out again, if the knife is near clean then they are cooked if the mixture is all over it then its definitely not cooked, check again in 5 mins or so!! Leave to cool and voilà you have your fairy cakes!! NOM NOM NOM.
So have a go let me know how it goes, and if you don’t agree that these are super dooper tasty; then me and my mum will fight you!!