Life is too short not to celebrate Pancake Day. Maybe I’ve never observed Lent or Shrove Tuesday, and maybe the closest Pancake Race is 10,000 miles away, but fear not, I will eat pancakes. English pancakes. Thanks to Delia Smith and her Basic Pancake recipe, this morning was better than ordinary. I had to figure out some measurement conversions, but I think these pancakes turned out rather well.
I started by sifting the flour and salt – I figured that 4 oz. of flour is about 9/10 of a cup, so I just eyed it. And then I added those non-Lent eggs.
The milk measurement turned out to be about 7/8 of a cup with water added to make 1 1/4 cups all together.
The batter is a lot thinner than our traditional American pancakes, seemed more like crepes. It took me a few pancakes to get the hang of pouring the right amount of batter and flipping the pancakes without destroying them. But eventually I was able to achieve that beautiful golden color.
I decided not to serve with lemon juice as suggested, but instead took an idea from a London restaurant called The Botanist: caramelized apples. My version turned out rather different, but same concept. I combined a little butter, brown sugar, and cinnamon in a saucepan.
Then I added some chopped apples and simmered them while I finished up with the pancakes.
Drizzle a little maple syrup, and there you have it – English Pancakes with Cinnamon Apples: