For ease and no weighing use an American Cup measure Basic mixing method. Quick dessert idea for dinner these batters produce nice thin pancakes Sieve the dry ingredients into a mixing bowl. Make a well, add the egg and half the liquid, stir the flour. As soon as the mixture becomes thick add the rest of the liquid and any melted fat or oil if used. Whisk to form smooth batter of pouring consistency similar to single cream.
7 Beer batter pancakes
- 1 cup plain flour
- pinch of salt
- 1 egg
- 1¼ cups of beer
- 1 egg
- 1 tblsp oil (not olive)
8 Whole meal Yogurt batter pancakes
- 1 cup plain whole meal flour
- ½ teasp salt
- 2/3 cup natural yoghurt
- 2/3 cup of cold water
- Unfilled pancakes may be stacked in a dry teacloth, if for a longer period they should be layered between sheets of greaseproof paper or foil and wrapped in foil when they are completely cold.
- Store for a week in the fridge or freeze up to two months. but overwrap in a polythene bag.
- Defrost at room temperature.
PROBABLY THE BEST SHORTCAKE
- 3–2–1 method:
- 3 parts plain flour 300g
- 2 parts butter 200g
- 1 part sugar 100g
- Rub butter into flour and sugar to form pastry.
- Divide into 4 portions of 150g.
- Roll out into a circle 1cm thick.
- Pinch the edges between finger and thumb, cut into four triangles and prick with a fork, place a piece of glazed cherry on each portion.
- Place in the oven and bake until light golden brown.