All tips appreciated please!

Also will it make a huuuge difference if I use self raising instead of plain flour?
I already have some of that in the cupboard and it seems silly to buy more flour coz I hardly ever use it!

Ta! :D

Yes... it won't taste as good and the texture won't be the same. Using self-raising to bulk out plain can work though :)

Same batter as for yorkie puds. 4oz plain flour, salt, 1 med egg approx half pint of water and milk, whisked to consistency of single pouring cream.

Heat oil in pan, when it starts to smoke pour enough in to coat bottom, turn when cooked on bottom. Dont flip until youre sure you know what youre doing!!!

Mmm, pancakes. What do you put on them? I like lemon juice and sugar, but golden syrup's good too :)

i always use 2 eggs to each 4oz flour - particularly for yorkshire puds makes them rise a treat!

melt some peices of galaxy in the middle

melt some peices of galaxy in the middle
Oh you bad, bad person!! I'm gonna get so fat now :)

i have to put neat orange cordial on them - dont know why but this just tastes best to me! Don't even matter if ive got orange juice in the fridge it had to be cordial! Anyone else do this?

Oh, and sugar!

You want rasberry jam & Bradwells vanilla ice cream on them :)

Some nice cheese and mushrooms fried in butter with a few softened onions makes a lovely savoury alternative, otherwise for me it has to be jam or golden syrup. I might try something adventurous for tomorrow - something else savoury - maybe a salsa or something with tuna in...

And I'd always make the consistency of the batter runnier than for puds...if there's any left from Sunday I'll often add a bit of water and have pancakes for monday brekkie (even if it has salt and pepper in!!)

Yorkshire puds - if we ever had any left we used to have them cold with apple sauce in - yummy :)

I didnt realise pancake day was tomorrow :S

Yorkshire puds - if we ever had any left we used to have them cold with apple sauce in - yummy :)

I didnt realise pancake day was tomorrow :S

Yorkshire puds are great cold with strawberry jam too! :thumbsup:

Some nice cheese and mushrooms fried in butter with a few softened onions makes a lovely savoury alternative.

mmm that sounds nice.will have to try it :thumbsup:

Yorkshire puds are great cold with strawberry jam too! :thumbsup:

I love squirting ketchup into the cupcake-sized ones, or dipping slices (if I've done a big one in a tin) into cold gravy...mmm.

I love squirting ketchup into the cupcake-sized ones, or dipping slices (if I've done a big one in a tin) into cold gravy...mmm.

Never heard of ketchup on yorkshire puds - :gag: each to their own i suppose :P

:thumbsup: try these absolutely scrumptious

CHOCOLATE PANCAKES WITH CHOCOLATE-RASPBERRY SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts Breads
Fruits/nuts Low-cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHOCOLATE PANCAKES-----
1/4 c All-purpose flour
2 tb Sugar
1 1/2 ts Unsweetened cocoa powder
1/4 ts Baking powder
pn Salt
1 lg Egg white
1/4 c Skim milk
1 t Vegetable oil
1/4 ts Pure vanilla extract
1/2 pt Non-fat vanilla frozen
- yogurt
1/3 c Chocolate-raspberry sauce
- (recipe below)
1/2 c Fresh raspberries
-----CHOCOLATE-RASPBERRY SAUCE-----
1/3 c Sugar
2 tb Unsweetened cocoa powder
3 tb Seedless raspberry jam
2 ts Framboise (optional)
1 t Arrowroot
- OR -
1 1/2 ts Cornstarch

CHOCOLATE PANCAKES: In a medium-sized bowl, stir together flour,
sugar, cocoa, baking powder and salt. In a small bowl, whisk together
egg white, milk, oil and vanilla. Make a well in the center of the
dry ingredients and gradually whisk in the liquid mixture, stirring
just until combined. Let the batter stand for 5 minutes, or
refrigerate for up to 1 hour.
Heat a large non-stick skillet over medium low heat. When hot, coat it
lightly with non-stick cooking spray. Drop 3 to 4 pancakes, using about
1 1/2 tablespoons batter per pancake, into the pan and cook until the
underside is browned and the bubbles on top remain open, 1 to 1 1/2
minutes. Turn the pancakes over and cook until the underside is browned,
about 15 seconds. Repeat with the remaining batter.
Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt
and Chocolate-Raspberry Sauce. Garnish with raspberries. Serves 2.
CHOCOLATE-RASPBERRY SAUCE:
In a small saucepan, whisk together sugar, cocoa and arrowroot or
cornstarch. Gradually whisk in 1/4 c water and jam. Bring to a
simmer over medium heat, whisking constantly. Remove from the heat an
stir in framboise if using. Let cool slightly. (The sauce can be
stored, covered, in the refrigerator for up to 1 week.) Makes 2/3
cup.
Calories: 357 per serving; Protein: 8 grams; Fat: 3 grams; Carbohydrate:
78 grams; Sodium: 287 milligrams; Cholesterol: 1 milligram.

so good try them :thumbsup:

gotta be plain flour, self raising will jus be all wrong. i never measure anything though i jus chuck load flour in bowl, 2 or 3 eggs depending on size and how many im cooking for and about 1 1/2 pints or just over of milk. that makes about 10 - 12 large plate sized pancakes which will cover 3-4 people and i do them with fresh orange (warmed up) and sugar. Everyone has said i make the best pancakes theyve tried but yet i attempted to make my own yorkshire puds at xmas for first time and they was a disaster, so ive give up with them ill jus stick to the pancakes! i dont understand its meant be same mix - altho i think my pud tray wasnt hot enough as they was just flat. :(

We grew up only putting golden syrup on ours....still do as an adult.

Mmmmmmm.....I could eat one now :)

All this food talk when I'm hungry.... tsssk

I like to keep it simple and have either maple syrup or lemon and sugar on my pancakes. I don't like to detract from their delicate flavour, mmmmm....... Though I am considering not having any as they are not so good for you. Unless someone can prove otherwise.... Please, please, prove otherwise.....:(

I have a little non-stick pan reserved for such recipes. For nice thin pancakes here's me method.

Get pan hot, then pop in a dot of oil, enough to make it slightly more slippy. Get the oil smoking. Then useing a ladle or a small tea cup, tip in batter. Swirl round pan so it is evenly covered. Once the batter seems to be setting, slide plastic palette knife gently round edges, lift, and turn. The other side should take 3-4 times as long to cook. You can check it by lifting it with your fish slice. You'll need a tiny dot of oil for each pancake, and I mean 'tiny' with a non stick pan!

Have the oven warm and you can pile them in until ready to serve. And expect the first one to stick a bit. The pan needs 'proving'.

If it has to be with self-raising flour, cheat a bit and make "hotcakes" instead. Melt 1 2/3 oz (50g) butter & allow to cool slightly. Meanwhile, sift 8oz (250g) SR flour with 1 tsp baking powder into a large mixing bowl. Make a well in the centre. In a jug, combine 3 eggs, 12 fl oz (375ml) milk and 1/2 tsp vanilla essence & beat well. Add the milk mixture and the melted butter to the flour, stirring until just combined. Will be a bit lumpy but that's ok. Heat about 1/2 tsp butter in a frying pan over medium heat. Drop a big spoonful of mixture into the pan - it should spread to about 5" round. Cook until small holes appear in the surface and the underside is goden. Turn over and cook for a further minute until it puffs up slightly. Serve warm with any of the usual pancake toppings.

I must confess, although I put the recipe up after the O.P. I dont actually use a recipe, just mix it up by guess! And yes, I have used 2 eggs sometimes.

I always squeeze an orange and then sprinkle sugar over them. Cos thats how I had them when I was a kid. YUM!

I actually use batter mix as I never have flour in apart from that heavy stuff for making bread.

Or would that make a decent pancake batter?

Mind, a bag of batter mix at least doesn't go that far so I can't have too many. :(