Now, I had decided to do the full works for Sunday dinner tomorrow and knew I would have to prep ahead, so I made a vat of Yorkshire pudding batter and then, between chores, sat in the kitchen and cooked some pancakes from a few spoons of the batter all for myself. The house was at peace and the light had dimmed; there was wild weather outside. One child was at a football match (Bath City won -- and in gale force conditions, I might add) and another was happily exhausted but calm and still damp from dog walking in said gale and getting blown over in the field. So, if you are ever wet, cold, a bit over-extended, trying to get ahead and then find, unexepectedly, a few silent minutes to yourself, you could do worse then make yourself a few pancakes. get them just right and then sit at the table and eat them or, hell, swallow them like a Boa Constrictor standing up at the stove. Not that boa constructors ever stand up or cook. But..you see my point.
Take two free range eggs
1 pint of milk
8 rounded tablespoons of plain flour
Then I mix them for a good three minutes in the blender, push the sides down with a spatula, blend again and, if it's for Yorkshire pudding, just leave the batter for a while. Or even overnight. For your Yorkshires, the key points, I think, are that the batter has time to settle and that the fat into which you put them must be blisteringly hot. I bake the pudding in either individual helpings in a muffin tin or in one vast dish and I don't mind if they sre soft or crisp. Same goes for Toad in the hole.
But the pancakes for now....just for me, I cooked two in a pan, keeping them very thin so that they were just a little crisp and lacy at the edges and then I ate them like a woman possessed, with copious lemon juice and soft brown sugar. And it wasn't even Shrove Tuesday.
Thank you to fionaandneil at flickr for tjhe picture.
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