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With American country music singer Eric Church

Simon Mayo and The Drivetime team welcome American country music singer Eric Church to the show. There's another confession for The Caring Collective, Rebecca is on the money, Matt has the sports news and Sally Traffic has the latest travel updates.

1 hour, 55 minutes

Last on

Mon 3 Mar 2014 17:05
Â鶹ԼÅÄ Radio 2

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Music Played

  • The Byrds

    Turn! Turn! Turn! (To Everything There is a Season)

    • Turn! Turn! Turn!.
    • Columbia.

  • Eric Church

    Springsteen

    • Chief.
    • Wrasse Records.
    • 1.

  • Eric Church

    The Outsiders

    • The Outsiders.
    • EMI Records Nasville.
    • 1.

  • Depeche Mode

    New Life

    • The Best Of.
    • Mute.

  • Céline Dion

    Water & A Flame

    • Loved Me Back To Life.
    • Sony Music.
    • 001.

  • Cass Elliot

    It's Getting Better

    • The Singles+.
    • BR Music.

  • Hokie Joint

    The Way It Goes...Sometimes

  • Engelbert Humperdinck & Cliff Richard

    Since I Lost My Baby

    • (CD Single).
    • Cone Head.
    • 001.

  • The Jacksons

    Can You Feel It

    • Fantastic 80's Go For It! - Various.
    • Parlophone.

  • John Legend

    All Of Me

    • (CD Single).
    • Columbia.

  • Kylie Minogue

    Into The Blue

  • ´Ü´Çë

    Sunshine On A Rainy Day

    • Awesome 2 - Various Artists.
    • Columbia.

Perfect Pancakes by Felicity Cloake from Perfect (Penguin / Fig Tree)

Nigel says 'Although the batter can be made just before the pancakes are cooked, it's better that the batter mix has at least 30 mins in the fridge. ÌýThis allows the starch in the flour to swell, thickening the batter & allowing any gluten that's developed when the mixture was beaten to relax, resulting in a lighter, fluffier pancake. ÌýIf really organised you can even prepare the batter the day before'.

Ìý

Makes about 8

Ìý

Prep time: 10 mins + 30 mins refrigeration minimum

Cooking time: Ìý2 mins each approx.

Ìý

Ingredients

Ìý

125g plain flour

A pinch of salt

1 large free-range egg, plus 1 large egg yolk

225ml whole or semi-skimmed milk

30g butter, softened

Ìý

Equipment

Ìý

Sieve

Mixing bowl

Measuring jug

Balloon whisk

Non-stick frying pan (approx 20cm)

Palette knife

Serving plate

Kitchen roll

Ìý

Method

Sift the flour into a large mixing bowl & add a pinch of salt. ÌýMake a well in the centre & pour the egg & the yolk into it. ÌýMix the milk with 2 tbsp of cold water & pour a little in with the egg. Use a balloon whisk to whisk the flour into the liquid ingredients, drawing it gradually into the middle until you have a smooth paste the consistency of double cream. ÌýWhisk the rest of the milk in until the batter has more the consistency of single cream. ÌýCover & refrigerate for at least 30 mins. Heat the butter in a crêpe pan or a 20cm non-stick frying pan on a medium-high heat – you only need enough fat to just grease the bottom of the pan. ÌýIt should be hot enough that the batter sizzles when it hits it. Spread a small ladleful of batter across the bottom of the pan, quickly swirling to coat. ÌýTip any excess away. ÌýWhen it begins to set, loosen the edges with a thin spatula or palette knife & when it begins to colour on the bottom, flip it over with the same instrument & cook for another 30 seconds. (If you're feeling cocky, you can also toss the pancake after loosening it: Ìýgrasp the handle firmly with both hands, then jerk the pan up & slightly towards you.) Pancakes are best eaten as soon as possible, before they go rubbery, but if you're cooking for a crowd, keep them separate until you're ready to serve by layering them up between pieces of kitchen roll.

Broadcast

  • Mon 3 Mar 2014 17:05
    Â鶹ԼÅÄ Radio 2