Share
13th February 2018
12:14pm GMT
YUMMMMM
Method:
Put the flour and the salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle of the mixture. Then add about 50ml of milk and 1 tbsp of the oil. Whisk the mixture until all the flour is incorporated then beat until you have a smooth, thick paste. If you need to thin your mixture slightly to make it easier to beat, add a little bit more milk.
Add a splash of the milk and whisk again. Then add the rest of the milk. Continue whisking until your batter looks like thick single cream.
Heat your frying pan on a medium heat, then wipe it with kitchen paper that’s been dipped in oil. Ladle some of your batter into the pan, making sure to tilt it so the mixture forms a thin and even layer. Leave your pancake to cook for about 30 seconds.
You’ll know that your pan is the right temperature if your mixture turns golden brown after the 30 seconds are up.
If you’re not brave enough to attempt a traditional pancake flip, gently ease your spatula under the pancake then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan (without any creases or folds) then cook it for another 30 seconds.
When it’s finished, turn it onto a plate and serve it with the topping of your choice.
The best thing about pancakes is that you can freeze them for up to 1 month. So if you end up with lots of leftover pancakes, simply wrap them in cling film and pop them into your freezer for the next time you fancy something a bit different.Explore more on these topics:
