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!
Equipment
- scales
- sieve
- bowl
- measuring jug
- whisk
- spoon
- tea towel
Ingredients
- 120g plain flour
- 2 large eggs
- 200ml milk e.g. cows, soya, almond, coconut
- 100ml water
- 25g butter
- 1 tablespoon olive or vegetable oil
1
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.
2
Crack the eggs into the well, whisk the eggs with a fork or a whisk, the flour will gradually fall into the egg.
3
Gradually pour the milk mixture into the well and keep whisking until you've added all the milk mixture.
4
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.
5
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.
6
Cook the pancake for a minute or two, use a palette knife to flip it over and cook the other side.
7
Keep making pancakes until all the batter is used up.
