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Method :
Mix the
grated lemon peel with the caster sugar on a plate. Put the flour and
salt through the sieve into a bowl. Make a hole in the centre of the
flour. Break the egg into the hole. Add half the milk. Use a wooden
spoon and slowly stir the flour into the egg and milk. Beat the mixture
well with the wooden spoon, whisk or electric mixer. There must not be
any lumps. When the mixture is smooth, leave it for a few minutes. Then
add the rest of the milk and beat the mixture well again. Pancake batter
must be like thin cream. Melt a little butter or oil in a frying pan
over a very high heat.
Do not put in
too much butter or oil. Put in enough to cover the bottom of the frying
pan very thinly. The butter or oil must be very hot before you put in
the batter. It must be smoking. Use a cup and pour in enough of the
batter to cover the bottom of the frying pan very thinly. The bottom of
the pancake should be golden brown after one minute. Turn the pancake
with a palette knife or toss it into the air and catch is again in the
frying pan if you are brave! The second side of the pancake should also
be golden brown after 1 minutes. Take the pancake out of the frying pan
and put it on a plate. Fold it in half and then fold it in half again.
Keep the pancake warm while you cook the rest of the pancakes in the
same way. Put a little lemon juice and a little caster sugar and grated
lemon peel on the top of each pancake before you serve them. Or you can
serve them with jam.
Makes 8
pancakes
Shrove
Tuesday is Pancake Day in Britain. It is the day before Ash Wednesday,
the beginning of Lent. The best pancakes are very thin and light. If you
make them too thick, they will not cook properly and will be very heavy.
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