We’re delighted to introduce Margaret, Harold’s (our gardening expert) wife and our new culinary companion here at the Flyer. A skilled and experienced home cook, Margaret has spent a lifetime perfecting comforting family favourites and delicious seasonal dishes. Each month, she’ll be sharing simple, reliable recipes and kitchen wisdom to help you make the most of fresh, local ingredients. Margaret is also keen to hear from our readers, so do feel free to send in your own cooking questions or recipe requests; she’s always happy to help. You can email her at newsdesk@flyeronline.co.uk
Hello everyone, Margaret here. I can’t think of a better way to begin my second column than with something wonderfully simple and much loved, pancakes. As we look forward to Shrove Tuesday on 17th February this year. Pancakes are great all year round, whether you enjoy them on a lazy weekend morning or whip them up for a midweek treat. Perfect pancakes are one of those kitchen skills everyone should have in their back pocket.
For me, good pancakes are all about balance. You don’t need fancy ingredients or gadgets, just a bowl, a whisk and a little patience. I use a basic batter of flour, eggs and milk, whisked until smooth. The key is to add the milk gradually, which helps avoid lumps and gives you a lovely, pourable consistency. If you have time, let the batter rest for ten minutes; it really does make a difference.
Heat is just as important as the batter. Your pan should be hot but not smoking. A small knob of butter or a light wipe of oil is enough; too much fat will make the pancakes greasy rather than golden. Pour in the batter and gently swirl the pan so it spreads evenly. Resist the urge to fiddle. When bubbles appear on the surface and the edges look set, it’s ready to flip.
The first pancake is rarely perfect, and that’s quite all right. Think of it as a test run. Once the pan settles, the rest usually behave beautifully. Cook until lightly golden on both sides, then keep warm while you finish the batch.
Toppings are where everyone can make pancakes their own. A squeeze of lemon and a sprinkle of sugar is a classic for a reason, but fresh fruit, yoghurt, honey or a little maple syrup are equally lovely. For something indulgent, warm berries with a spoonful of sugar until they soften and release their juices.
If you have favourite toppings, family traditions or questions you’d like me to explore in future columns, I’d love to hear from you at newsdesk@flyeronline.co.uk. Until next month, happy cooking!