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March 8, 2011

Today is Shrove Tuesday, or FAT Tuesday as it is also known, the day before Ash Wednesday which begins the time of Lent…. so traditionally that means its pancake day people…….

get those pans out and lets have some fun in the kitchen.


 This is a time when my little Petit Chef Tyler and I have a lot of fun together.

Usually it is something that we make together for our Pinky Friday Fun…since he was a baby Ty has been coming to spend fun time in the kitchen with me on a Friday night and because he couldn’t count in those days he used to count from Monday to Friday on his cute little fingers and Friday fell on……..the pinky finger of course!!

The name has stuck and it is a time that we all look forward to! Of course now that Mr Jay is 3 years old he is also wanting to get in on the Pinky Friday Fun time so its getting a bit tighter in my small kitchen 🙂

This is my ancient recipe, handed down in my family for generations and pimped, of course, by me!



500ml Flour

4 Eggs

400ml Water

300 – 400ml Milk  – I like to use half milk and half Buttermilk *see notes below re the amount of liquid to use!

Salt to taste – start with about 2,5ml or ½ tsp then add more later to taste

A good grating of Nutmeg  – I use about 1,5 mls or 1/4 tsp

10ml  Brown Vinegar


· Sift flour, salt & nutmeg into a bowl & make a well in the centre

· Break in all the eggs then mix up slightly with a wooden spoon

· Add most of the water at once & beat well – I use my mixer for this but you can use the wooden spoon if you have the stamina :o) – add the rest of the water and continue beating until no lumps remain. At this stage the mixture should look like thick cream

· Add the milk mixture bit by bit until the mixture looks like thin cream – I find that I use it all and maybe even a bit more

· Stir in the vinegar

· Taste the mixture (ugghh but this is an important step!!) and add more salt if it tastes too bland. I find that salted pancake batter makes much tastier pancakes

· If the mixture is lumpy you can pour it through a strainer into a clean bottle · Let it rest for about 15minutes in the fridge before you make the pancakes

To make the pancakes:

 Have your dry pan smoking hot over a medium heat or flame

Pour in a tiny amount of peanut oil – just to coat the pan

Pour in about 30ml or so of batter into the hot pan & swirl it around immediately to coat the base of the frying pan

Watch carefully & as soon as it starts to bubble and turn light brown around the edges start shaking the pan to loosen the pancake. Use a silicon spatula to help loosen the sides

Once the pancake is loose you can either flip it over using just a light flick of your wrist or using the spatula

Cook briefly on the second side before sliding it into a waiting dish or plate

Repeat until you have as many pancakes as you want

Keep warm until ready to eat

Sprinkle warm pancakes with cinnamon sugar, a little knob of butter and a squeeze of lemon juice

Or enjoy them with savoury or sweet fillings…. 

Brownie Notes

I bottle my batter in any clean 1 litre cool drink bottle and keep it, sealed, in the fridge for up to 4 days – Just give it a little shake then pour whenever your pan is smoking hot 🙂

The bottle makes for easy, clean, controlled pouring into the pan

You can double or treble the recipe quite happily if you need to make a lot of pancakes. Always use the ratio of 2 eggs to 1 Cup flour and increase the other ingredients proportionately

I like to use half buttermilk but you can use only milk if you prefer

I find that Peanut Oil handles the high heat the best of all the oils and it has no flavour to taint the pancakes. I keep a little squeezie bottle for my pancake oil. I use the one that you get in some home hair colour kits :o)

Pancakes can be successfully frozen. Interleave dry plain pancakes with wax paper and freeze flat in an airtight container or freezer bag. Just remove as many as you need each time and thaw at room temperature or microwave very briefly

Pancakes make wonderful wraps with savoury fillings as well as sweet ones. They also replace cannelloni tubes or lasagna sheets very successfully in pasta dishes

Most importantly….have fun & ENJOY!!!

browniegirl xx

This is a re-post of the original pancake entry here

Rosemary from Homemade Heaven also blogged my pancake recipe today. Glad you enjoy as much as we do Rose!

13 Comments leave one →
  1. March 8, 2011 9:58 PM

    I love this “Back To Basics” type of stuff, O Captain, my Captain! 🙂 xxx

    • March 8, 2011 10:53 PM

      Thank you oh groupie 🙂 Lovely to see you, as always…hugs xx

  2. March 9, 2011 7:23 AM

    What fun times you have with your grand children and how special to come up with Pinky Friday Fun!
    Lovely pancake recipe – I love handed down recipes – they are always the best.
    🙂 Mandy

    • March 9, 2011 11:48 AM

      Thanx Mandy 🙂 We have lots of fun in the kitchen! Old recipes are fab recipes, I agree

  3. March 9, 2011 7:35 AM

    That lad is going to break a lot of hearts …

  4. March 9, 2011 11:50 AM

    LOL! Thats why I feel I have to have my steadying hand on his upbringing Cindy…he is going to be a deluxe catch to some very fortunate lady one day…in the faaaaar distant future 🙂

  5. March 9, 2011 11:54 AM

    That top picture gave me a hungry-shiver right down my spine! Delicious!

    • March 9, 2011 1:28 PM

      Hehe…thanx for stopping by Marina. One day I will have to make you some 🙂 xx

  6. March 9, 2011 3:15 PM

    Oh Colleen, I missed this post yesterday 😦 But reading it has made me think pancakes might be a grand idea for breakfast tomorrow.

  7. Debra permalink
    March 10, 2011 11:07 AM

    Now I wonder if Jamie will allow me enough time this weekend to bake pancake…. this made my mouth water – thanks for the virtual meal 🙂
    Hugs to you and lots of love xx

  8. March 10, 2011 2:45 PM

    Awesome pics – love the chef’s bandana!

  9. March 11, 2011 5:37 AM

    this mesmerized me! i’m amazed at my interest even, not to say u aren’t interesting, the opposite in fact. i am not a cook but u stole my thoughts her and i read every word. yum.

  10. March 25, 2011 4:28 PM

    This is exactly why I avoid food blogs. Can’t resist! Thanks for the recipe, Colleen! Btw, what is the vinegar for? I usually add a few drops of vinegar (I usually only have brown) to the mixture as it takes away the aftertaste when using bicarb in a recipe. It works well.

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