It’s Shrove Tuesday, so I made pancakes for tea. Easy to remember ingredients:
100g flour + pinch of salt
1tsp vegetable oil
The recipe says to rest the batter for 30mins. I usually don’t, but this time I did. A little googling reveals that it’s to do with letting the starch absorb the liquid, the gluten to relax and the air bubbles to disperse evenly. The end result is supposed to be a thick, uniform batter and more delicate cooked product.
They do seem easier to cook, although we scoffed them down too quickly to really appreciate the texture or delicate taste. The first one never works properly–that’s an accepted fact. Cook’s perk.
Parents had them with maple syrup or peanut butter. I had mine with lemon and sugar. Simple is best.