There’s nothing better then starting a weekend day off by enjoying a batch of pancakes with the family.
Try this foolproof batter receipe that can be used for both sweet and savoury.
Ingredients
100g plain flour
300ml semi-skimmed milk
2 eggs
1 tbsp sunflower oil or vegetable, plus extra for frying
pinch salt
Method
- Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tablespoon of oil.
- Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Pour some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Quickly flip the pancake. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook!
Cover with your choice of toppings! We recommend serving up with lemon and sugar. But you could try peanut butter, chocolate and banana or blueberries and maple syrup.
This recipe serves 8. But if your eyes are larger than your tummy and there’s some left over - you can reheat them later by covering with glad wrap, piercing and cooking in the microwave on high for 1 minute.
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