Student recipe – Pancakes

Last week we started our student recipe series here at Lunchbox World. In case you missed the first post, each Saturday I will pop up a new recipe that’s perfect for students. Why you may ask? Well, my oldest has just started at Uni and instead of emailing the recipes over to her, or “what’s apping” them to her, in drips and drabs, I thought, “Why not pop them up on the website Lunchbox World so she can check in there, and all our readers and students can benefit too!” These are all quick, easy recipes that can be rustled up for lunch, a snack or a dinner. It’s up to you. Today it’s student recipe pancakes.

Student Recipe – Pancakes

So I know Tuna, my daughter, is still not too sure what quantities of the ingredients creates the perfect batter for pancakes, and I mean the crepe variety here, so here goes! What’s great is you don’t have to stick with sweet fillings, like lemon and sugar, cinnamon dusted over the top, or nutella and banana, or another favourite for us is blackcurrant jam.  You can also have savoury fillings such as grated cheese and chopped ham, or grilled bacon and herb or ham and fried slices of courgette with a sprinkling of herbs and cheese. It really is up to you, what ingredients you have available and what you feel like…

So to the pancake recipe :

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Student recipe - Pancakes

a quick and easy student recipe for making pancakes (crepes in French)

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Servings 8

Ingredients

• 100 g plain flour
• pinch salt
• 1 medium egg
• 275 ml semi-skimmed milk
• Lard
• Toppings:
• lemon juice sugar
• Cinnamon sliced banana
• Nutella banana
• Cheese herbs, ham, tomato slices
• Equipment:
• Scales
• Jug
• Balloon whisk
• Mixing bowl
• Ladel to ladel one portion into pan
• Shallow frying pan
• Fish slice to turn the pancakes or if confident, flip!

Instructions

• Sieve the flour into a bowl. Add pinch of salt. Make a well in the centre and break the egg. Whisk with a balloon whisk, then slowly add the milk, ensuring you have no lumps as you go. Take your time. Beat the mixture until smooth.
• Pop a crepe pan or shallow frying pan on a medium heat, wait for it to warm up. Add the tiniest of knobs of lard. Allow to melt over the base of the pan and of the pan to warm up. Ladel one portion into pan, and quickly turn the pan in your hand to gain a thin covering of pancake on the base of the pan. As soon as the surface starts to form bubbles, loosen around the edges, and flip or turn the pancake onto the other side. Stand over the pan and keep an eye on it. Maybe 1-2 minutes and it's done. It should be golden brown.
• Slide onto a plate.
• Repeat the process, stacking the pancakes on a plate. These can be separated with greaseproof paper or kitchen towel between each pancake.
• To add any of the savoury toppings, e.g. grated cheese, add this by sprinkling over the top of the pancake once you have cooked the first side, then add the cheese, ham, tomatoes if you want these warmed, or you can serve with a green or tomato salad on the side.
• Sweet toppings, add at the table.

So that’s the recipe. It is quick and easy and we often have pancakes at breakfast at the weekend, or as a brunch. Maybe we have pancakes at least once a month. How about you?

What are your favourite toppings?

The Lunchbox Lady x

PS in case you missed the start of the student recipe series, here are the recipes below:

the first recipe Student Wraphacks Challenge