LITHUANIA
Preparation
SCHOOL:
AKADEMIJOS UGNES
KARVELIS GYMNASIUM
Dessert
1. Place all the ingredients in a mixing bowl and whisk using a metal or
electric whisk until the batter is smooth and free of lumps. You can also
do this in a blender or food processor. I use the beaker that came with
my stick-blender, using the stick-blender itself to quickly create a smooth
batter. The batter should be roughly the consistency of double
(whipping) cream. The size of your eggs can impact the consistency
slightly. If your batter seems a little thick then add some extra milk, 1
tablespoon at a time, until it reaches the consistency of double cream.
2. Transfer the batter to a pouring jug or beaker. Purists would dictate that
the batter should now rest for at least one hour before use. I rarely do
this and my pancakes are always delicious. However, if you have the time
to spare, it certainly does no harm.
3. Heat a cast-iron or heavy-bottomed frying pan over a high heat. Add
about 1 tablespoon of oil to the pan. When the oil begins to smoke, lift
the pan off the heat and pour some of the batter into the center of the
pan, rotating the pan as you pour to distribute the batter. Use just
enough batter to c over the bottom of the pan in a thin, even layer.
4. Put the pan back on the heat and cook until the top has set and the
edges start to curl away from the pan – about 1 minute.
5. Using a spatula, flip the pancake and cook on the other side for about 45
seconds.
6. Once the pancakes are set on each side you can continue to cook them,
flipping every 30 seconds or so, until they reach your desired level of
doneness. I like mine just starting to turn golden, with crisp edges but
with the centre still soft enough to roll without cracking. I achieve this
using 1 minute + 45 seconds as indicated above. However, different
cookers and pans can vary the results considerably, so you will need a
little patience cooking the first few pancakes until you find what works
for you. Take a note of the timing for subsequent pancakes.
7. Turn the pancake out onto a plate and continue cooking the next
pancake.
8. In our house pancakes get devoured as soon as they are cooked, while
they are still hot and crispy. However, if you prefer you can cook the
entire batch, stacking the pancakes on a plate, and either serve cold or
reheat each pancake for a few seconds on a hot pan before serving
Ingedients
•
450 mls / 8 fl oz / 1 cup milk*, plus
extra if needed
•
165 g / 6 oz / 1 cup plain flour (all-
purpose flour)
•
3 medium eggs
•
Rapeseed oil or sunflower oil, for
frying.
84
JOLITA LUBIENE