It's February, which means Pancake Day is almost upon us. While many often turn to ready-made pancake mix – Aunt Jemima's, invented in Missouri in 1889, has been sold for decades – cooking the dish from scratch is actually very simple.
Traditionally, pancakes were eaten on this day to use up rich, indulgent foods like eggs and milk before the 40-day fasting season of Lent began.
But although it is enshrined in Christian tradition, it is believed that Pancake Day actually started out as a pagan holiday, when eating warm, round pancakes - symbolising the sun - was a way of celebrating the arrival of spring.
Pancakes aren't just a once yearly, lemony sugary treat on Shrove Tuesday in my home. Pancakes are perfect during the week as a dessert, or on the weekend for a late breakfast.
These easy pancakes are so versatile and quick to make with this foolproof recipe taking just a few minutes to prepare. The secret is in the rosewater.
Keep it classic with a sprinkling of sugar and lemon or alternatively top with your favourite sweet or savoury flavour combinations.
This recipe makes around 12 pancakes.
Ingredients
150g (4oz) plain flour
Pinch of salt
Few drops rosewater
2 medium eggs
300ml (1/2 pint) whole milk
Oil or butter to fry
Method
1. Sift the flour and salt into a large bowl. Make a well in the centre and add the eggs. Whisk. Add the milk and a few drops of rose water. Whisk the mixture well until all the ingredients are combined and the batter is lump-free. When bubbles begin to form in the batter, stop whisking. Transfer the batter to a jug and let stand for 30 minutes.
2. Next, heat some butter or oil in a small frying pan over a medium heat. Whisk the batter again before making the pancakes. Add a little pancake batter – enough to coat the bottom of the pan - swirl it to cover the base and cook for around a minute before flipping to cook the other side.
3. Remove the pancake from the heat and keep warm in a low oven while you make more. Serve with your choice of topping.
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