English pancakes:
8oz Plain flour
Two eggs
A pinch of Salt
1 pint Fresh milk
Golden Syrup
Fresh lemon juice
In a large ceramic bowl, beat the first four ingredients together to form a creamy, runny batter with froth. Use a power mixer to incorporate more air if possible.
Allow batter to stand a few minutes while you heat up a little cooking oil (about 10-20 mls) till Hellish hot (smoking) in a large frying pan. A Teflon pan will eliminate the need for oil, but is less exciting to use.
Pour a small quantity of the batter into the hot oil and tilt pan around to get an even coating. It shouldn't be more than an eighth inch (3mm) thick. Let it cook for half a minute or so. It will go quiet when about ready.
When cake edge can be lifted with a spatula, release it from the pan with a shaking motion and prepare to toss it.
Make sure everyone you care for and all pets are at a safe distance.
After a couple of trial swings, throw the pancake vertically upwards with a slight flicking action so it turns over at the apex of its flightpath.
Catch pancake in pan, cooked side up and fry the other side. When done, shuffle it sideways onto a large plate and place this in a warm oven (ca.80 degrees Celcius)
Repeat the above about six times per person, more if you live in Yorkshire.
Peel six (minimum) pancakes per person and stack on large preheated plate. Smother top one with Golden Syrup (not maple syrup, it's too heavy) and a generous dash of fresh lemon juice,
Roll the sticky mass from one edge to form a sort of multilayered tube. With a knife and fork, slice the role into large mouthfuls and consume whilst hot.
A few miles down the road, my wife's family laced them with gravy instead of syrup, but Selby folk were always queer!
JaX
