Another year, another pancake day. Ingredients 125g plain flour, preferably Italian 00 1 egg 300 ml milk 15-30g cooled butter, melted (optional) Making the batter Make a mound of flour in a bowl, add a pinch of salt and make a well in the top. Crack open the egg and put it into the well. Using a wooden spoon gradually mix in the flour from the sides and beat in the milk to make a smooth batter. When the batter is creamy, stop and switch to a whisk, at this point you can add the butter which makes more of a crèpe mix (ordinary pancakes don't need the butter). Leave to stand for at least half an hour. If the batter thickens in this period add milk or water (or maybe some rum if you're making crèpes) to bring its consistency to that of single-cream. Cooking the pancakes Use very little oil and very little batter. The pan must be very hot, heat the oil in the pan first, then empty it before adding just enough batter to cover the base of the pan When bubbles come to the surface flip...
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I really enjoy haggis but sometimes supermarket bought versions can be over seasoned in my opinion. Another favourite haggis is the MacSween version:
http://www.macsween.co.uk/
Check it out some time. They do mail order so you can always send something winging it's way up North (an image of Jefferson Airplane's 30 Seconds Over Winterland album cover with a flock of flying Haggis, springs to mind).