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For years & years, I've stuck to the same old recipe. But tonight I went for HF-W's.

Whereas, always before, the first side has been 2/3rds mottly brown, & the reverse has been spotted brown, these are BROWN.

Don't understand it!!

What's different about HFW's recipe, Tim?

And did they taste any different?  I don't follow a recipe any more, do it by guess as we have them every Sunday for breakfast without fail.  Mine are eggless, and still are mottled.

Sorry - missed out there.

              Mine                         HF-W

FLOUR     200g                          200g

EGGS         4                                2

MILK         600ml                       500ml

BUTTER    100g                              --


Oh, & as I write, 'next door's' 3 young + 2 friends shot in to say they were great!!


PS Does anyone find mixing by hand superior to the Magimix?

Tim - can you post the method, or is it as simple as mix the lot together, then fry in the pan. believe it or not i aint made pancakes myself before....

Yes - really, Keef!

The trick is the frying. I use a 22cm 'crepe' pan - ie flattish - & for the first time, thanks to HF-W, measured the input. Just under 60ml/1/4 Cup worked fine.

I use a wisp of butter in the pan. No more than to shine it. Then no more after that. As soon as the mix hits the pan, swirl it around slowly to cover the whole base. Wait 30 secs or so & lift up the edge with a spatula to check progress. If it doesn't lift, leave it a bit. When nicely coloured, toss - slide it to the far edge of the pan & flip toward you - or use the spatula!!

Do the 2nd side till spotted & dryish looking.

The first, for an as yet unexplained reason, is always c--p! But tastes OK.

They freeze well - interleaved - if the Hounds don't get there first.

http://lifeandhealth.guardian.co.uk/food/story/0,,2013957,00.html

I always have the first one.  Why oh why is the first one always a crumpled mess?

My two have just had theirs for pudding, golden syrup, lemon and sugar!  Sweet tooth, don't know what you mean.  ;D

Then whilst they were sitting in contentedness (is that a word?) I carried on frying and have a stack in the kitchen with greaseproof between for my love and I later.  I love maple syrup, but then I also love them with sultanas mixed in the batter.

If for any reason you can't eat egg, then do what I do and replace the egg liquid for milk.

And I LOVE my crepe pan.  Mum brought it for me about 100 years ago, it is thick and blacky/brown and you would think the batter would stick, but it is more non stick than my good teflon non stick fryer!

nuts is it shrove tuesday already????

Cheers Tim - that worked fine. Went for the traditional mix..

Had pancakes wrapped around bacon, lettuce and tomato. Followed by a pancake wrapped around a big slab of vannila Ice cream - covered in Lemon juice and sprinkled with a bit of sugar, very nice!

Just made traditional ones - had with lemon & sugar.  Don't suppose I'd bother but 22 year old daughter insisted.  :)

Correction = just timed my recipe - 1min20sec each side.
PS What is the traditional mix?

Quote from: tim on February 20, 2007, 20:31:19
Correction = just timed my recipe - 1min20sec each side.
PS What is the traditional mix?

The way ya mum made them Tim. ;)

W enjoyed pancakes last night but for some reason they didn't come out as nice as they usually do think i'll have to have another run next week or weekend maybe haha Didn't have fresh lemons either this year and they are a must too.

my OH convinced me that the new Jif "just add milk, shake and make" stuff in a bottle was worth a try, and you got a free Jif squeezy lemon. so, we got two bottles, and two free lemons. never again!
OH loved them but I thought they were horrible â€" they smelled and tasted of custard (nothing wrong with custard, but not when you're expecting pancake) and were REALLY heavy and filling. we both left some, which is very rare (esp. for him!)

next year it's back to good old flour, eggs and milk and real lemons ::)

That's more like it!!

But funny thing - used up the remaining batter this am &, instead of 60ml per cake, it took twice that amount to spread the same. But they weren't any thicker!!

Mmmmmm i can allmost smell them, and i bet they tasted as good has they looked. :P

PS - the oiliness is because of the melted butter in the batter.

well I,v reached the ultimate in lazyness I got a packet of frozen microwave
ones :o I,v homecooked all my life working for school dinners finished me I
think  they were OK I,d have ate too many and got fatter if I,d cooked not to mention OH blood sugar
margaret :P