Day 29: Happy Pancake Day!

21 Feb

In England, Shrove Tuesday is Pancake Day – the day when you use up all the ingredients you can’t have during Lent. English pancakes are a little different than American ones. American pancakes are fat and fluffy. English pancakes are more like thick crêpes, and we top them with freshly squeezed lemon juice and sugar, instead of maple syrup. They’re also delicious with cinnamon sugar. Today, though, I decided to go with an old favorite, apricot and lemon. I tossed lemon zest into the batter to make them extra fragrant, and drizzled the prepared pancakes with warm apricot jam.

Lemon-Scented English Pancakes with Apricot Jam

Yield: 12 small pancakes – 4 Servings

INGREDIENTS
2/3 cup all-purpose flour
1 pinch salt
1 egg
1/2 cup milk
1/4 cup cold water
1 tablespoon melted butter
Non-stick spray
1/4 cup apricot jam, warmed

METHOD
Sift the flour into a mixing bowl. Add the salt and mix. Make a well in the center of the flour and break the egg into the well. Whisk the flour and egg together and slowly add the milk, to prevent lumps. Whisk in the water and then finally the melted butter. Heat a non-stick pan over a high heat. When very hot, spray with non-stick spray and reduce the heat. Ladle 2 ounces of batter into the pan and when the pancake starts to bubble in the middle, flip it carefully over and cook the other side briefly. Repeat with the rest of the batter. Serve the pancakes with the apricot jam drizzled over the top.

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