Students go for sweet over savoury pancake toppings
It’s pancake day and Hello Lincoln intern Katie Seller has been investigating what toppings her fellow students at the University of Lincoln will be tucking into.
Katie made her pancakes ahead of Shrove Tuesday (or Mardi Gras – Fat Tuesday - in some countries) opting for banana and honey as a topping.
“From speaking to people, a popular pancake combo is Nutella or any chocolate spread with bananas or strawberries.”
Katie used the BBC Good Food recipe below to make one of the simplest pancakes as it needs just three ingredients.
It makes 12 pancakes so invite friends to join you, takes just 10 mins to prepare and 20 minutes to cook.
- 100g plain flour
- 2 large eggs
- 300ml milk
- 1 tbsp sunflower or vegetable oil, plus a little extra for frying
- lemon wedges to serve (optional)
- caster sugar to serve (optional)
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. This should be similar in consistency to single cream.
Set aside for 30 mins to rest if you have time or start cooking straight away.
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
When hot, cook your pancakes for 1 min on each side until golden, using around half a ladleful of batter per pancake. Keep them warm in a low oven as you make the rest.
Serve with lemon wedges and caster sugar, or your favourite filling.
Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to two months.