Recipes

PANCAKES RECIPE

INGREDIENTS

  • EQUAL AMOUNT OF EGGS, PLAIN FLOUR AND MILK
  • PLUS HALF AGAIN THE FIRST MEASURE OF MILK
  • PINCH OF SALT
  • DROP OF SUNFLOWER OR VEG OIL, (+ Extra for frying)
  • (3 eggs makes 6-8 pancakes)

METHOD

  1. Crack the eggs into a cup, note the level on the cup. Pour into jug, Fill same cup with plain flour, add to eggs. Fill the same cup to the same level with milk, add to mix, fill to half that level again– add to mix. Add salt and oil to mix before whisking.
  2. Whisk all above ingredients in a large jug– electric is ideal.
  3. Heat a tablespoon of oil in frying pan on the top setting, when very hot, pour off all excess oil into a tea cup. Turn ring down by 1 setting, (or 2 depends on pan and cooker) Pancakes need to cook evenly on hot, but not too quickly or they can burn.
  4. Pour out enough mix to cover the base of frying pan thinly as you like them, and tilt the pan to spread evenly.
  5. Place pan on the ring and wait until the edges look to be coming away from the pan. Use spatula to ease pancake loose, Flip if confident or turn with spatula. When cooked evenly move to a plate and start the next one.

HOW DO YOU EAT YOURS? – Share it with us on Instagram.

We spread ours thinly with butter, scattered sugar over and squeeze on lemon.