Pancake Challenge
We have a challenge for all Beavers, Cubs, Scouts and Explorers.
Pancake day is on February 16th this year so why not try making some fantastic creative ones! There are lots of ideas on the internet along with a few interesting ideas here too.
Crepe Recipe
Ingredients
100g plain flour
2 large eggs
300ml milk
1 tbsp sunflower or vegetable oil, plus a little extra for frying
Method
STEP 1
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a
smooth batter.
STEP 2
Set aside for 30 mins to rest if you have time, or start cooking straight away.
STEP 3
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
STEP 4
When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
STEP 5
Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months
Here’s a few ideas
American Pancake Recipe
Ingredients
135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
Method
Step1
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
Step2
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Step3
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/½in thick.
Step4
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
Here’s a few ideas
