Bacon, smoked salmon, spinach or lemon and sugar – pancakes are so versatile there’s a flavour for everyone. Here’s the recipe for four serves:
100g (3½oz) plain flour
Pinch of salt
200ml (7fl oz) milk mixed with
75ml (2½fl oz) water
25g (1oz) butter, melted
Oil and butter, for frying
Lemon juice and caster sugar
- Sift the flour and salt into a large bowl.
- Make a well in the centre and whisk in the eggs, incorporating the flour as you go.
- Gradually add the milk and water, whisk until it is the consistency of single cream, then add the melted butter.
- Put a knob of butter and a few drops of oil into a non-stick frying pan. When the pan is hot pour the butter and oil mix into a small ramekin.
- Use this again in between making each pancake. Pour a ladleful of batter into the pan.
- Tilt the pan to spread the batter evenly.
- Return to the heat for 1-2 minutes. Lift the pan off the heat and shake it.
- When the pancake comes away from the pan, either toss or flip it with a spatula. Cook the other side until golden.
- Remove and keep warm.
- Repeat this process until all the batter is used up.
- You can separate the cooked pancakes with sheets of greaseproof paper.
- Serve warm with a good squeeze of lemon juice and a sprinkle of caster sugar.
culled from Mail Online