Pancakes. Mother-flipping pancakes. But OH NO, not just any pancakes, a proper traditional English pancake, with a tasty Earl Gre...
Pancakes. Mother-flipping pancakes.
But OH NO, not just any pancakes, a proper traditional English pancake, with a tasty Earl Grey tea syrup.
Here's my thinking;
English Pancakes need an English topping, can you get more English than tea?
What goes well with pancakes? LEMONS!
What tea traditionally is served with lemons? EARL GREY!
What tastes good on pancakes? SYRUP.
Hence, EARL GREY TEA SYRUP. BOOM.
You may be thinking "Hey Em, that Syrup looks a little like spilled treacle."
Let me stop you there, random person. We took these pictures outside, in the middle of winter WHEN IT WAS BLOODY SNOWING. What you see there, is the result of extremly hot syrup cooling in the frosty January air.
This recipe makes 10 small pancakes and a jug full of syrup.
The pancake recipe in this post is one my Nan taught me, so all credit goes to her on that.
Put your oven on low to store freshly made pancakes whilst you make the rest.
Finally it's possible to make this without a sugar thermometer, but I highly recommend you get one as they are amazing and you will get the best results.
YOU WILL NEED
For the pancakes
125g (roughly 4oz) of plain flour
300ml whole milk mixed with tablespoon of water
pinch of salt
For the syrup
2 heaped tablespoons loose earl grey tea
350ml boiling water
200g brown sugar
You will also need a lemon, all sliced up.
FIRST OF ALL
In a large bowl, sift your flour and salt. Make a small well and crack your eggs into it. Add about a quarter of your milk and mix it up, good and proper. Then gradually beat in the rest of the milk, bit by bit. Beat it real good. You want it nice and smooth. Once you've beat the hell out of it, leave it to one side to rest whilst we get to work on the syrup.
You're going to need to brew your tea first, so add your tea leaves and boiling water to a jug. Leave for about 3-4 minutes (you want it a little stronger than if you were drinking it to get the flavours in the syrup.) Whilst that's brewing, empty your sugar into a large saucepan. Then once your brew is brewed, strain out the leaves and add the tea to the pan as well.
|Pour in the tea, keep a close eye on it's temperature while it's cooking.|
HEAT IT UP
Next, put the heat on high. With a thermometer, you're going to want to cook it to about 105° C - 215° F. If you're doing by eye, cook until all the sugar is dissolved and let it boil for roughly 3-4 minutes. The test is to drop the syrup into a glass of cold water (if it goes stringy, it's done.) I'm aware the picture up there doesn't have the correct temperature on it, but there is no time to waste taking pictures when it gets to the correct one.
ICE ICE BABY
Next, immediately place the bottom of your saucepan into a bowl of icy water to stop it cooking. Then leave to one side.
It's time to cook the pancakes. Add a tiny drop of oil to a frying pan, and let it heat. The size I used was 24cm. Once it's heated, add a ladle's worth of pancake batter. Let it cook for roughly 3-4 minutes each side (or until nicely browned). Once one is done, add it to a plate, and pop it in your slightly warmed oven. Repeat this process for as many ladles worth of batter you can make.
Finally, stack your English lovelies (five on each plate if possible.) Drizzle them with syrup and add a squidge of lemon to the top. Perfection. If you want to go full-English pancake, roll up the goodness into a tube and then syrup & lemon them that way. Hell, serve them which ever way you please!
CUE THE PORN MUSIC.
Duh duh duh duhh - Oh yeah! Look at those bad boys. They need some syrup.
Oh god, look at that. JUST LOOK AT IT. IT'S ALMOST NSFW.
Don't you just hate me a bit right now? Don't you just really want some syrup smothered pancakes? Are you even reading this?
If you're interested in the pan I used from Tower, - view it here.
I'll leave you guys to it. Until next time!