Pancakes Tanglewood style

I think the cow shaped and horse and butterfly shaped pancakes began at Tanglewood – took pretty much all morning – with Holly, Robin, Ryan and Philippa – and probably later on, Chloe. Of course, there were variations – the princess shaped pancake for instance but this was more in memory of the princess shaped birthday cake for Sham I had made while still at Bishops Waltham.


Into a large mixing bowl put a huge mound of self-raising flour (about a pound) two large eggs broken into them, a bit of salt, mix with loads of milk and a small amount of water and whisk (this is about the only time I used my mother's egg beater - now defunct!). Get the consistency rather like thin paint. If it's like thick paint you get pancakes the English way – which are bubbly but never crisp on the outside. The trick to cooking them my way is to get the dosa pan (or any wide non-stick frying pan) really hot, rub a dab of marge on it, then turn the heat down and pour in a ladleful of the mix in the centre and quickly tip the pan in different directions so that it takes whatever shape you want. Put some marge around the edges of the pancake with a wooden spatula so that the edges cook and lift up slowly. Now you have to be patient. It is this cooking on a low heat for longer that makes the pancake more like a dosa - crisp on the outside. Wait until the pancake starts to lift up at the edges, then slide the spatula in and under and turn over for just a short while. And serve or tear in half and serve two depending on how many hungry faces are looking at you!

You could eat them the usual way - with lemon and sugar or with maple syrup. 


Or you could have them with savoury fillings. if you're going to do a filling, I would cook both sides less well, then turn it back again with crispy under and put, in a mound down the middle, some grated cheddar and parsley with salt and pepper; or cottage cheese, with parsley, salt and pepper – or pretty much anything you like – then turn the pancake edges over this mound in the middle. Wait a bit till it melts and serve immediately.

Or you could even literally treat it like an onion dosa - as soon as you have poured the batter onto the pan, sprinkle some finely chopped onions, finely chopped green chillies and chopped coriander on to it. This should sort of sink into the batter, so that when you turn it over it stays stuck to the inside.