Better batter

The secret to making a great pancake or Yorkshire pudding batter is to treat it gentlyI've flipped. In preparation for Pancake Day on Tuesday, I'm looking to better my batter in every way ? thick ones, thin ones, lacy ones and puffed up ones, batters speckled with herbs, mixed with mashed veg or made from slowly fermented puréed rice. I've been flat out to make it the best PCD ever.Grain ground to a flour, moistened with water, milk and/or eggs and cooked quickly forms some of the earliest food known to humankind. The first kind of bread was surely a pancake of sorts ? a wet dough spread over a hot rock, perhaps. And once the actual pan arrived ? some kind of disc of beaten metal, heated on the fire ? the pancake maker became an instant gourmet. It must have been

Read more ...