A really easy recipe for children  to make pancakes as TWO OLD DUCKS have used in our book is so simple and works a treat, just allow the batter to sit

Using 1 +1 +1 its easy for children to remember

1 egg + 1 cup SR flour + 1 cup milk

But lets get a little bit fancy……

RICOTTA FRITTERS  (page 78 Two Old Ducks – Sweet Celebrations)

  • 3/4 cup plain flour
  • 1/2 tsp baking powder
  • 1 tabs icing sugar
  • 1 tsp vanilla extract
  • 500 gr tub of ricotta
  • zest of 1 orange or lemon
  • 2 eggs, beaten to a thick consistency
  1. Mix flour, baking powder and icing sugar together
  2. Add ricotta, vanilla and zest
  3. Fold beaten eggs into mixture
  4. Put in refridge to firm up
  5. Heat oil in pan, scoop spoonful of mixture into hot oil until golden brown
  6. Serve with your choice of coulis, or syrup or a little tip of maple syrup cooked with blueberries

Rick Steins recipe from Le Garage in Trezsac in France

  • 8 eggs, beaten
  • 8 tabs SR flour
  • small amount of milk
  • local hard cheese Cantal
  1. Beat eggs, then add flour to make a thick batter
  2. Thin with a little milk or water of your choice just until thick cream consistency
  3. Heat pan with a little oil
  4. Drizzle batter over the pan to cover base
  5. When golden turn and add cheese and ham
  6. Turn onto plate and enjoy
  7. Sprinkle with parsley or spring onions

Rick Steins buckwheat pancakes with mushrooms and eggs – Makes 4

  • 90 gr buckwheat flour
  • 90 gr plain flour
  • 1/2 tsp salt
  • 6 gr fast action yeast
  • 1 large egg
  • 3235 ml milk
  • 225 ml warm water
  • 4 large mushrooms
  • 2 tsp butter
  • 4 eggs
  • 150 gr Cantal or Gruyere cheese, finely grated
  • black pepper
  1. Make the batter – pour the flours into a bowl, add the salt and yeast.
  2. Make a well in the centre, break in 1 egg and whisk into the flour.
  3. Then whisk in the milk and water to make a smooth batter
  4. Cover and leave in a warm place for 1 hour to rise
  5. It will be frothy and sweet smelling
  6. Now fry the mushrooms in the butter – Set aside
  7. Heat your pan for the pancakes – approx 26 cm
  8. Pour in enough batter to cover the base of the pan – turning when its golden brown
  9. Break an egg in the centre of the pancake, surround with 1/4 of the cheese
  10. Cook until the white of the egg has set – fold in the sides to make a square
  11. Cover the egg with 1/4 of cooked mushroom
  12. Keep warm while you make the remaining – season and enjoy!