Balanced to treat time – depends on what you put on them!
Pancakes are not just for Shrove Tuesday! They can be made into all kinds of dishes from lasagne to Cannelloni.
120g plain flour
2 large eggs
300ml milk, whole or semi skimmed
Oil for frying
Why not try:
How to do it
Sift the flour and salt into a mixing bowl.
Beat the eggs together in a jug and beat in a couple of tablespoons of the milk.
Use and electric hand whisk if you have one, if not a spatula or wooden spoon and beat the egg mixture gradually into the flour
Add the rest of the milk, whisking until it is all incorporated
To fry the pancakes you will need a ladle, a smallish flat frying pan, a fish slice or flat metal spatula for turning the pancakes over and a small bowl containing about 3 tbsp sunflower oil. Have ready a twist of kitchen roll to use for dipping in the oil and lightly greasing the pan in between each pancake.
Start by oiling the pan with the kitchen paper and heating the pan until hot. Then use about a third of a ladle of batter mixture and pour into the pan swirling it around to cover the base. Cook until the batter looks set, then use a fish slice/ metal spatula to ease the pancake from the pan and carefully turn it over and cook the other side. Have a plate ready to place the cooked pancakes on. I also cut a few pieces of grease proof paper to place in between the pancakes to stop them from sticking together.
Continue to make the the pancakes lightly greasing the pan in between until all the mixture is used up.
Serve with lemon wedges and golden syrup, sugar or honey.