Quote:
Originally Posted by Stitchawl
What are 'proper pancakes' like? Thicker? Larger diameter? More or less 'cake-like?' Is there a different recipe for the batter? When my wife makes them, it's ONE LARGE thing about an inch thick that fills the entire frying pan! I always make the little 3"x 1/4" things.
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http://www.telegraph.co.uk/foodanddr...ke-batter.html
(Although I don't add any butter to my batter.)
Like French Crepes, but a little bit thicker. The full size of your frying pan (so 20cm/8" diameter or so) but no more than about 1mm thick. (So it's essential that the batter isn't too thick.)
Quick to make and cook, and delicious. When I do a lot, I work with three frying pans on the go at once!
As usual for my lunch: a sandwich and an apple, with a can of Coke Zero.