Carina Contini’s Perfect Pancake Recipe
03 February 2021
Pancake Day is fast approaching and if your batter making skills are below par, don’t despair.
Carina Contini, owner of The Scottish Cafe & Restaurant has shared with us her delicious pancake recipe, which is inspired by the Contini’s grandmother, Nona Olivia. So, whisk at the ready, lets gets pancake making!
• 200g self-raising flour
• 1 tsp baking powder
• 85g granulated sugar
• 200ml full-fat milk
• 2 eggs
• pinch of salt
• 1 tbsp lemon curd
• 1 tbsp crème fraiche
• Sprig of mint
1. Put the flour, baking powder and sugar in a glass bowl. Slowly blend in the milk and eggs with a balloon whisk, then add the salt. The mixture should be wet but not too runny. You don’t need to leave the batter to rest but you can keep it for 3–4 hours in the fridge if required.
2. Place the griddle pan over a medium heat. When it is hot to the touch (be careful not to burn yourself), add 1 tbsp of the batter at a time. The mixture will spread a little, but it shouldn’t run. After a few moments, you’ll see tiny bubbles appearing on the surface of the pancake. As soon as 8 or 10 bubbles appear, quickly flip the pancake over. It should be a lovely light golden colour on the underside. Cook for another 10–15 seconds, then remove to a plate covered by a clean tea towel.
3. Continue until all the batter is used up. Try not to eat the pancakes, otherwise you’ll get distracted. And then, before you know it, they’ll be all gone and there will be none left for the children.