Perfect Pancakes

Who doesn’t love a good pancake? Whether you smoother yours in butter and jam or take a more savoury approach, we can all agree that pancakes are pretty awesome.

To celebrate Pancake Tuesday, we had some visitors from our on-campus nursery who enjoyed a pancake making experience with some of our Food Studies and Hospitality students.

Lynn Mulholland, Lecturer and work based Assessor for Food Studies and Hospitality, told us more:

“This is a really fun activity for our students to take part in, the nursery kids love getting to mix up the pancake batter and taste the finished pancakes – they even help with the washing up which is a skill they might hopefully take home with them. It’s amazing to see how well our students interact with the kids and help inspire them to get involved in cooking themselves.”

The tradition of making pancakes on Shrove Tuesday was considered a way of using up rich foods before lent. With pancake recipe’s dating back to the 1400’s, there are a lot of variations out there. Here’s just a couple from Lynn Mulholland, lecturer and work based Assessor for Food Studies and Hospitality. 

Pancakes

Ingredients
100g Self raising flour
50g Caster Sugar
60ml Milk
1 Egg
Vanilla essence
Pinch of salt

 Method

1. Mix the flour, salt and sugar.

2. Add the beaten egg and milk to make a thick batter.

3. Add vanilla essence.

4. Drop a spoonful of mix on a moderately hot, greased griddle.

5. Cook for around 3 minutes until the underside is golden brown, and bubbles appear on top.

6. Turn and brown on the other side.

7. Serve with your favourite toppings: jam, Nutella, butter or honey and fruit.

 For those of you who want to enjoy a healthier option, we’re also offering a reduced fat version below.

Healthy Pancakes

Ingredients
100g Self raising flour
25g Caster sugar
60ml Skimmed milk
25g Currants and raisins
1 Egg
Vanilla essence
Pinch of salt

 Method

1. Mix the flour, salt and sugar.

2. Add the beaten egg and milk to make a thick batter.

3. Add vanilla essence.

4. Add currants and raisins

5. Drop a spoonful of mix on a moderately hot, greased griddle.

6. Cook for around 3 minutes until the underside is golden brown, and bubbles appear on top.

7. Turn and brown on the other side.

8. Serve with your favourite toppings: reduced sugar jam and low fat spread.

   Head over to our website to find out more about our Food Studies and Hospitality courses.