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.