A straightforward pancake recipe for Shrove Tuesday or sleepover breakfasts!
MAKES 10 7 inch pancakes
Ingredients
110g plain flour
2 large eggs
a pinch of salt
275ml semi-skimmed milk
Butter for cooking the pancakes
Method
- Sieve the flour into a large bowl or batter jug.
- Add the salt to the bowl and make a well in the middle of the flour.
- Break the eggs into the well and pour in 2 tablespoons of the milk too.
- Whisk until you’ve made a smooth paste then gradually add in the rest of the milk while carrying on beating until you’ve got a lump-free batter.
- When you’re ready to cook your pancakes, heat up a 7-inch frying pan.
- Melt half a teaspoon of butter in the frying pan. When it’s sizzling, add approximately 2 tablespoons of batter, swirling the pan so it spreads out evenly and thinly across the whole base.
- Leave the pan on the heat until you start to see holes appear in the top of the pancake (about 30 to 40 seconds). This means that the underside is cooked.
- Free up the edges of the pancake using a fish slice or palette knife. Then flip it if you’re feeling brave or use a fish slice to turn it over.
- Cook the other side of the pancake for a few seconds, then slide it onto a plate.
- Repeat steps 6 to 9 until you’ve used up all the pancake mixture.
- Serve with your favourite filling.
