On TV Tonight
- 20:00 - The Hairy Bikers' Food Tour of Britain - Aberdeenshire
- 21:00 - The Hairy Bikers' Food Tour of Britain - Staffordshire
- 22:00 - The Hairy Bikers' Food Tour of Britain - Argyll and Bute
- Prep time:
- 25 min, plus 1-2 hrs chilling
- Cook time:
- 15 min
- Makes 20-22 pancakes using an 18cm pan
If the weather conditions are right, Joanne Wilson uses snow in her batter for a lighter pancake. Serve them with lashings of rum butter for an indulgent treat. This pud is one her nan used to make at weekends...
Method1. For the rum butter: put the sugar in an earthenware bowl. Warm this in a low oven, or in a microwave. Melt the butter in another bowl, either in the low oven or in a microwave but don’t let it start to cook.
2. Once the sugar is warmed, mix in the rum and then carefully add the melted butter, stirring constantly until combined. Beat the mixture until it is creamy and stir in the nutmeg. Pour the mixture into another bowl and allow it to set for 1–2 hours, in a cool place but not in the fridge.
2. For the pancakes: sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it, then whisk them into the flour, taking in all the flour from around the edges. Now gradually whisk in the milk and the water. The mixture should be smooth and have the consistency of single cream. Stir in the vanilla extract and the 4 tablespoons of melted butter.
3. Melt a little of the butter for cooking the pancakes in a frying pan over a medium heat. When it is sizzling, add a ladleful of pancake batter to the hot pan. Swirl the mixture around the pan and leave to cook for 2–3 minutes, then turn it over and cook the other side for another 2–3 minutes.
4. Slide the finished pancake on to a warm plate, set it aside to keep warm and repeat with the rest of the mixture. Serve the pancakes with the rum butter.