Saturday, May 28, 2011

Hugh's Pancakes

Hugh F-W calls these pancakes and so does Lloyd, I'd call them crepes. What I call pancakes are dropped scones or scotch pancakes.
Anyway, I got out my River Cottage, Everyday because I had a notion that I wanted some crepes/pancakes for lunch and they really are so simple. My dad used to make them as a treat when we were little.
Here's what you need

250g plain flour
a wee pinch of salt
2 medium eggs lightly beaten
600ml ish whole milk ( I used skimmed) 
a touch of sunflower oil ( I used olive oil)

Sift flour and salt into a bowl. I didn't sift mine as I'd been watching Hugh when he was making bread and he just bunged the flour in the bowl then used a balloon whisk. This got out all the lumps beautifully.

Make a wee well and add the eggs and 50ml of milk and whisk it in gently. Keep going adding a little milk at a time until you have a nice smooth batter. Add oil.
Batter should be thin, like single cream.

this is lumpy and not ready yet.

Rest for 30 minutes - the batter, not you. Or you if you want.

To cook, heat a frying pan over a medium heat. Add a touch of oil. Then here's what I do - once the oil has heated up I then clean the pan with a piece of kitchen roll, this way there is no excess oil at all.

Add a ladle of batter and swirl it around until it is spread thinly and evenly over the bottom of the pan. Cook for a minute or so then flip.

Hugh says that "almost without exception the first pancake will be rubbish"
I have to say, mine was not ( heehee) but then again I've made these a gazillion times.

For topping all I put on them is some freshly squeezed lemon juice - straight off the tree - and some caster sugar.

(love my nifty lemon squeezer)

They were so good I used the left over batter this morning and Lloyd and I had them for breakfast. He put maple syrup on his.


  1. mmmm, delicious. They are pancakes to me as well! L.xx

  2. They look to me like a really thin pancake or a rather thick crepe, so maybe everyone is right?

    My crepe recipe is super simple, 3 eggs, 2 cups of milk, 1 cup of flour. Then make like you do with any other crepes, and I normally top it with fruit (chopped up, a bit of sugar added, and warmed) and either sour cream, ricotta cheese, or cottage cheese.

  3. They look yummy...I love your pink jug, I have a blue one just like it, it is my favourite for mixing anything and everything in....glad you had a great time away..x

  4. I'd call them crepes too. In my mind pancakes are fatter/fluffier and eaten flat, not rolled up. But they looks so yummy who cares what they are called!! (This Hugh must be all the rave down there as he keeps popping up on all the NZ and Aus. blogs I follow.)

  5. ShelaghC12:26 pm

    They look like English pancakes to me (remember Shrove Tuesday and the pancake races?). Too thin for American pancakes and too thick for crepes.

    Whatever you want to call them, they look delicious.

  6. Lovely - nothing beats good pancakes! We altenate between lemon, nutella and maple syrup in an attempt to please everyone! Yours look delicious!

  7. Anonymous2:41 pm

    I love crepes. I requested them for Mother's Day breakfast a couple of weeks ago and they were divine.

  8. OH I want pancakes now for sure! I have the same new lemon squeezer.. arn't they wonderful! Looks like my kind of recipe..thanx for sharing.

  9. OMG....that looks sooooooo delicious!


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Laura x