Pancake Day with Nigel Barden
Simon Mayo presents the Drivetime show, with music, sport, travel and money news. Plus, there is a brand new listener confession for the team to consider.
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Clip
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Nigel Barden flipping a pancake live in the Drivetime studio
Duration: 00:16
Music Played
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American Authors
Best Day Of My Life
- (CD Single).
- Def Jam.
- 001.
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Ashford & Simpson
Solid
- The 80's Love Album (Various Artists).
- Virgin.
- 2.
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Blancmange
Living on the Ceiling
- Saturday Superstore Replay Selection (Various Artists).
- Â鶹ԼÅÄ Records.
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Cab Calloway
Jumpin' Jive
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Def Leppard
Pour Some Sugar On Me
- More Monkey Business From Catalogue Marketing (Various Artists).
- Universal.
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Neil Diamond
Forever In Blue Jeans
- Neil Diamond - The Ultimate Collectio.
- Columbia/Mca.
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Genesis
Land Of Confusion
- Genesis - Turn It On Again.
- Virgin.
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Kirsty MacColl
There's a Guy Works Down the Chip Shop Swears He's Elvis
- Kirsty Maccoll - Galore.
- Virgin.
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Mike Oldfield
Sailing
- (CD Single).
- Mercury.
- 001.
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Brad Paisley
The Mona Lisa
- Wheelhouse.
- Arista.
- 001.
-
Diana Ross
Upside Down
- And They Danced The Night Away Volume 2 CD2.
- Debutante.
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Paul Simon
Take Me to the Mardi Gras
- There Goes Rhymin' Simon.
- Warner Bros.
- 12.
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Paul Simon
Take Me to the Mardi Gras
- There Goes Rhymin' Simon.
- Warner Bros.
- 12.
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U2
Invisible
- (CD Single).
- Island.
- 001.
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John Paul Young
Love Is In The Air
- 20 Songs Of Love From The 70's (Vario.
- MFP.
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.Gluten-free buckwheat pancakes by Darina Allen and Rosemary Kearney
Prep time less than 30 mins
Cooking time 10 to 30 mins
Ìý
Makes 12 x 18cm/7in pancakes
Ìý
Ingredients
2 tbsp butter
225ml/8fl oz milk
1 tsp salt
¼ tsp sugar
60g/2½oz rice flour
2½ tbsp buckwheat flour
1½ tsp vegetable oil
2 small eggs, preferably free-range
40ml/1½fl oz sparkling mineral water
Ìý
Method
1. Melt the butter in a small pan. Add the milk, salt and sugar, stir well
and turn off the heat.Ìý
2. Put both flours in a mixing bowl, make a well in the centre and pour
in the vegetable oil and add the eggs. Mix the eggs and oil with a
whisk, gradually bringing in flour from the sides until it begins to
thicken. Add the milk mixture little by little until all has been
incorporated and the batter is smooth. Finally, whisk in the water.Ìý
3. Pour the batter through a medium strainer into a bowl and refrigerate
for at least two hours. (The resting time allows the batter to relax and
the flour to absorb the liquids fully. Pancake batter may be made up
to a day ahead and refrigerated.)
4. To cook, heat a 15-18cm/6-7in frying pan. Add a very little oil. When
the pan is hot, pour in just enough batter to cover the base of the
pan.Ìý
5. Allow to cook on one side for 1-2 minutes, flip over onto the other
side and continue to cook, until speckled and slightly golden.Ìý
6. Slide onto a plate and keep warm while you make the rest of the
pancakes. You can stack one on top of the other as they can be
peeled apart later but are best eaten fresh off the pan.
Ìý
Nigel's Top TipsÌý
- For a savoury option I've opted for a slice of thin ham & grated cheese, could be Switzerland's finest Le Gruyere, or good old Cheddar.
- Other fruity twists are fresh blueberries, raspberries or blackberries; apple purée & whipped cream & for a nutty addition try some chopped hazelnuts or pecans.
- Some regular pancake & crepe makers have a dedicated cast iron pan which they season with vegetable oil & salt, which is allowed to cool a little before being rubbed vigorously with a good wadge of kitchen paper & before being allowed to cool completely after any excess oil & salt have been tipped away. ÌýIn future the pan will only be wiped with kitchen roll & never washed with washing up liquid.
- You only need to add more butter every 3rd or 4th pancake
Broadcast
- Tue 4 Mar 2014 17:05Â鶹ԼÅÄ Radio 2