Best 2 Delia Smith Pancake Recipes

DELIA SMITH PANCAKES

Steps:

• First, slowly melt the butter on medium heat. Make sure it's not sizzling and turn the hob off before all butter is melted. Stir a few times. It will continue melting as the bottom of the pot is hot. Set aside.
• Sift the flour and salt into a mixing bowl, so the flour is nicely aerated.
• Make a well in the middle. Break the eggs into the well and start whisking.
• When the mixture starts to thicken, in a few steps, pure milk combined with water in and continue whisking.
• After you added all the liquid, scrape the bowl sides with a spatula to make sure all flour is incorporated into the batter. You can whisk the mix shortly again to break all lumps.
• Spoon 2 tablespoons of the warm (but not hot) melted butter into the pancake mix and whisk one last time.
• Preheat the pan on high heat, once hot, turn the temperature down. Brush the pan with a little bit of leftover melted butter. (You will need to use more grease if your pan isn't non-stick.)
• Use a ladle to pour the batter onto the hot pan in one go. Tilt the pan from side to side until the batter covers the pan surface evenly.
• Pancake is ready to flip once the batter has set all over the surface and the cooking side has a nice golden colour. Check it by lifting the pancake edge gently with a turner or pallet knife (don't scratch a non-stick pan with metal thought). If ready swiftly flip to the other side. The other side takes less time to make.
• Slide the cooked pancake onto a plate. Stack the pancakes up.
• To keep them warm cover pancakes with a cloth.
• Serve pancakes with your favourite topping. We like them with lemon and sugar, Nutella or apricot jam. You can either fold them or roll them up.

PANCAKES BRITISH STYLE

Steps:

• Sift the flour and salt into a mixing bowl.
• Make a well in the centre of the flour and break the eggs into it, then whisk the eggs into the flour.
• Slowly add small quantities of the milk and water mixture, whisking all the while to get the lumps out of the flour.
• The batter should be like thin cream when you are done.
• Now melt the butter in your frying pan.
• Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan, using a bit of paper towel to smear it round before you make each pancake.
• Heat up the pan over a high heat, then turn the heat down to medium.
• Spoon the batter into the pan, using just less than 1/4 cup for a 10" pan.
• You don't want them too big or they will be hard to flip.
• As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.
• It will only take a few seconds to cook.
• When it is golden brown underneath, flip to the other side and cook for a few more seconds.
• Place on a plate and cover with a clean kitchen towel to keep warm while you make the rest.
• To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up.
• Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.