My Favourite Pancakes
My tried and tested pancake recipe works just as well with savoury or sweet fillings. The trick is to get the pan good and hot before you put batter in. As for tossing the pancakes - give it a go if you dare.
120g plain flour
You will need a heavy based 18 cm (7 in) crepe pan
Sift the flour and salt into a large mixing bowl. Make a well in the centre and crack in the eggs. Beat them into the flour using a whisk or wooden spoon.
In a separate bowl mix the milk and water, then gradually beat this into the egg and flour mixture until the batter is smooth with the consistency of cream.
Alternatively you can simply put all the ingredients into a blender and whiz for a minute.
Melt the butter and stir 2 tablespoons of it into the batter. Pour the remaining butter into a bowl. Its best to leave the pancake batter to stand for 5 minutes.
Using a pastry brush, brush the base of the pan with the melted butter.
Always get the pan really hot before pouring in the batter and then turn down the heat to medium. If the first pancake sticks, its because the pan isn’t hot enough. You will need about 2 tablespoons of batter for each pancake and it is a good idea to pour this into a ladle so that it goes into the pan in one go. Tilt the pan quickly until the base is covered with a thin layer of batter.
Cook over a moderate heat for about a minute until you can see the pan through the batter and the edges begin to lift. Slide a palette knife under the pancake and flip it over. Cook the second side for about 30 seconds. The first side of the pancake should have a pretty lacy pattern, while the second side will be spotted with brown.
Brush the pan with melted butter each time before adding the next lot of batter. The best way to do this is to fold up some kitchen paper , dip it in the melted butter andwipe this around the pan to grease it.
Serve the pancakes with the lacy side out and your favourite toppings and fillings.
Makes 12 Pancakes
Prep time: 5 minutes
Cook time: 20 minutes