Be our guest … you’ll get pancakes

The bad thing about living in my house is I never get to be a guest in it. Mammy is a lot of things but one of her attributes is a wonderful host. Food plays a major role in her hosting skills. She buys and cooks everything and anything that the guest may or may not like. When you are staying in somebodies house getting feed well can change your whole opinion of the household, from somebody who went on Spanish exchange and only got one proper meal. This weekend we had two lovely girls staying in our house for Feile. A nationwide G.A.A competition for under fourteens. (Well done to Sister No. One and her team who made it to semi-final where they were beaten by a point to the eventual winners).  When people stay in our house we live by the motto “remember as far as anybody knows we are a normal family”, the house is tidied, new towels are bought to match the bed linen, (Mammy has a thing about new towels) and lots of yummy food is bought. The milk get served from a jug rather than the usual carton, sugar put in a sugar bowl and the butter is put on the table,  in a butter dish rather than the aluminum gold foil it comes wrapped in. I always think that breakfast is one of the most important meals to serve a guest but maybe that’s just because I am a breakfast lover. If I stay at somebodies house it just makes me all the happier to got a nice breakfast that morning. The Feile girls got pancakes, well technically they are crepes but the silky french crepes made it across the sea to Ireland before the fluffier american pancake. We have always called them pancakes unless they served in a French creperie of course. This crepe recipe is adapted from a Darina Allen recipe that has been used in our house every pancake Tuesday I can remember and other days in between. I didn’t want to scare the girls early in the morning with any buckwheat, rye or other brown healthy stuff, but the crepes would be lovely  if you replaced 75g of the plain flour with buckwheat flour.

Pancakes (crepes)

175g of plain flour

pinch of salt

2 eggs and 1-2 egg yolks

200 ml of water

225 ml of milk

Oil to grease pan
Put the flour  and salt in a food processor and whizz to sieve.  Beat the eggs and yolks in with the water and milk. Then with the processor still running slowly pour it into the flour. Leave to rest for a few hours or overnight in a fridge if possible, if not cook straight away. Remo ve from fridge and mix up the batter as it may have separated while resting. Grease a frying and pan and put it on the heat. Ladle in just enough batter to cover the base when you tilt and swirl the pan. Put the pan back on the heat; loosen the pancake around the edge with a non metal slice. Flip over, cook for a few seconds on the reverse side. Slide over onto a plate. Repeat until all the batter has been used up greasing pan every two or three.. Serve with toppings of your choice sweet or savory though I only ever serve them sweet
My serving  suggestions maple syrup, toasted nuts and banana, honey and lemon, berry compote and yogurt, nutella and banana, chocolate sauce and almond
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