I really am remarkably modest at the best of times, and indeed Brenda Gateway could take a leaf out of my book where general good matters and taste are concerned. However some are born into it, others strive their whole lives to live up to the naturally talented, and indeed Brenda does strive. Being naturally talented I know when to stop and enjoy myself and so today I decided to pamper myself and go and see the beautician.
“Good, if I were you I would” shot back Brenda a little bit too quickly when I informed her that I was off to be gently beautified. I’m not the malicious sort, and it’s a good thing I don’t hold grudges. I looked at her witheringly and informed her it was pancake day and would she kindly make the batter. Although I asked her, it was indeed rhetorical and any objection would have led to an immediate call to the undertakers. I think it dawned on the dear withered old Tamworth that it would be better to think before she muttered.
I swanned off in my fake fur and had a lovely time, leaving her to come up with a suitable pancake recipe. And I have to say that she did well considering her questionable level of imagination. Here is her very pleasing recipe.
Ingredients to feed two
100g of plain flour
2 large eggs
10fl oz full fat milk
A large knob of butter
Punnet of mushrooms
4 cloves of garlic peeled and pressed
2 knobs of butter
Handful of chopped parsley
2 tablespoons of creme fraiche
Measure out the required amount of flour and sieve it into a bowl
In the middle create a well for the eggs and add them
Whisk the eggs into the flour adding the milk a bit at a time
You should find that you attain a creamy consistency. Leave to stand for a short while
For the mushrooms:
Chop reasonably finely and fry gently in a knob of melted butter
Once you start to see them brown and crisp add the garlic and another knob of butter. Once you have fried for another two minutes add the parsley and fry again for a minute or so. Then add the creme fraiche, stir, and then leave to stand.
For the pancakes
Melt the knob of butter in the pan and pour a small amount of the batter in the pan. Hold the pan and move it around so that the batter covers the base of the pan in a fine layer. Now cook gently until brown. Toss the pancake and cook until you are happy, then put it on a nice warm plate.
Add the mushroom mixture to the centre of the pancake and then fold.