Tomorrow is Shrove Tuesday and many of us will shopping for our ingredients today. The GSPCA would like to remind everyone to think of the produce that you are going to use and please look to buy Animal Welfare friendly products such as free range eggs.
Although the EU legislation has forced many battery farms to improve their standards, chickens that live as free range birds have a much better quality of life.
Many of us will be adding extra ingredients and the GSPCA would also like to encourage everyone to not only look at using animal welfare friendly products but to also use Fairtrade goods where possible.
The GSPCA occasionally get chickens into the Shelter looking for homes and if you are interested in adopting some many of the hens we have rehomed in the past have turned out to be fantastic layers.
Below is a basic pancake recipe to help you celebrate tomorrow -
To make pancakes you'll need a flat bottomed frying pan, a sieve, mixing bowl and a big spoon or two.
Basic Batter Recipe - Ingredients for making about 8 pancakes
4oz (100g) plain flour.
Half a Pint (250ml) of milk.
1 Standard Free Range Egg. (Size 2)
Pinch of Salt (half teaspoon)
Extra Ingredients to finish the pancakes
2oz (50g) Lard or Fat - for the frying pan.
Sugar, Lemon, Orange etc to add flavour but please look to see if it is Fairtrade produce.
Making the Pancake Batter
- Sieve the flour and salt into a mixing bowl.
Make a small hollow in the centre of the mixture and drop in the egg (not the shell).
- Begin to mix while gradually adding about one quarter of the milk. Continue to mix well until bubbles become visible in the mixture.
- Gradually pour in the remaining milk while continuing to mix.
(if it's a bit too thick - then add a little water.)
- Pour batter into a jug for easier pouring into pan.
Making the Pancakes
- Heat the frying pan, and place a small piece of lard/fat in the Centre. Allow this to melt and spread over the pan.
- Get the pan nice & hot and when the lard begins to smoke slightly, stir and pour in some of the batter - approx 30ml or 2 tablespoons, or enough to thinly cover the bottom of the pan. (tilt the pan to help the batter spread evenly)
- Cook until nicely golden brown on the bottom. (shouldn't take too long)
- And now the only tricky bit of the whole operation - toss / flip the pancake to within an inch of the kitchen ceiling and position the pan to perfectly catch the pancake on the way down - cooked side up, easy. (you could of course just turn it over with a big plastic spoon, but where's the fun in that? ;-)
- Cook the other side until nicely golden brown (tip - when frying never turn the pancake more than once.).
- Serve immediately with sugar, syrup, lemon or orange poured on top.
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