So it seems we have been given two different recipes for pancakes for this year’s Shrove Tuesday (or rather, ‘Pancake Day’) – but in all honesty, the Owl Post would recommend the second.
Anyone who has not tried Tara’s baking before: you are extremely fortunate; anyone who has: you have our sympathies.
Tara de Barbarac’s [Infamous] Scotch Pancakes
[Editor’s note: the Owl Post takes no responsibility for any indigestion, poisoning, or other illness suffered from eating the results of this recipe; we did warn you.]
6oz self-raising flour
4tbsp baking powder
3oz caster sugar
about 7 fl.oz milk
Makes about 21 pancakes
Mix all the ingredients together, beating well so there are no lumps.
Pour oil in the pan, about ½in deep, and heat until spitting.
Drop some batter in the oil (watch out for splashes) and allow to cook.
When the surface of the batter starts bubbling, flip the pancake.
Remove after 1 minute and drain.
Serve warm with jam, butter, syrup, etc.
Rahne Parsons’ Fluffy American-style Pancakes
[Editor’s note: this one came with a little message. “Dear Owl Post, I was in the library when I spotted Tara working on her recipe. I noticed a few things very wrong but I wasn’t sure how to tell her. In the end, I decided to submit this as an alternative. My Granny Ramsey may not have been good at Brussels sprouts but she was an excellent baker.”]
8oz plain flour
1tbsp baking powder
1tsp caster sugar
1 pinch salt
2 large eggs (beaten)
1oz butter (melted)
10 fl.oz milk
Makes about 16 pancakes
Mix the eggs, milk, and melted butter in a jug.
Measure the flour, baking powder, sugar, and salt in a large bowl, mix together, and make a well in the centre. Pour in the milk mixture and beat until combined.
Gently heat a smooth griddle pan or heavy frying pan. Grease the surface with oil or butter.
Spoon in some of the batter. When bubbles rise the surface, flip and allow to cook for one minute.
Serve warm with any toppings you like. I like blueberries, strawberries, and clotted cream.