How do you like to top your pancakes? Lemon and sugar? Tinned fruits and a little maple syrup? Chocolate sauce? Or do you prefer savoury pancakes with ham and cheese on top? Let us know!
- measuring jug
- tea towel
- 120g plain flour
- 2 large eggs
- 200ml milk e.g. cows, soya, almond, coconut
- 100ml water
- 25g butter
- 1 tablespoon olive or vegetable oil
If you have a sieve, sieve the flour into a large bowl, don't worry if you don't, just tip the flour into a bowl. Make a well in the middle of the flour so that you can see the bottom.
Crack the eggs into the well, whisk the eggs with a fork or a whisk, the flour will gradually fall into the egg.
Gradually pour the milk mixture into the well and keep whisking until you've added all the milk mixture.
Keep whisking until you have a lump-free, smooth batter. Add a little melted butter and mix again. Leave the batter to stand for 30 minutes.
Put a teaspoon of oil and a little butter in a frying pan and heat the pan over a medium heat. Add a ladle of pancake batter, swirl it around in the pan.
Cook the pancake for a minute or two, use a palette knife to flip it over and cook the other side.
Keep making pancakes until all the batter is used up.