Spring has Sprung!

Finally it seems that spring has arrived! We’ll be closed on Monday 6th May for the May Bank Holiday, whatever you’ll be doing have a great weekend.

Machine Repair…

Sadly our trusty boiler has, quite literally, broken down due to overwork. We did call out engineers as soon as it happened but – wouldn’t you know it – it’s going to take a little while, possibly up to four more days, until they can source the part and repair the boiler.

We are open as normal but can only offer drying and cold washes. We will keep everyone updated on our facebook  page.

Please accept our apologies for the inconvenience, and thank you to all our loyal customers and friends for your understanding and continued support.

Celebrate…

…International Women’s Day

Aah, Valentines!

Don’t forget…

Our Bookstall is needing some love too, so if you have any unwanted books drop them in to us – every penny raised goes to charity!

Pancakes!

Tuesday 12th February is Shrove Tuesday, so once again here’s Launderette Towers favourite pancake recipe – by who else but St. Delia - it’s easy, tasty and too good for just one day a year!

Delia Smith’s Pancake Recipe

Equipment: A good solid 7 inch (18 cm) or 8 inch (20 cm) frying pan, some kitchen paper, greaseproof paper, a palette knife or flexible pan slice, and a ladle.

Ingredients: 4oz (110g) Plain Flour; A Pinch of Salt; 2 Large Eggs; 7 Fluid Oz (200ml) Milk mixed with 3 Fluid Oz (75ml) Water; 2oz (50g) Butter.

To Serve: Caster Sugar, Lemon Juice & Lemon Wedges.

Method: First of all sift the flour and salt into a large mixing bowl with the sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.

Next, gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.