Basic Pancake Recipe2019-02-25
- Yield : 12
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
- 120g Plain Flour
- 2 eggs
- 200ml milk
- 20g butter, plus extra for frying
- To Serve
- 2 lemons
Put the flour in a bowl with a pinch of salt and make a well in the middle.
Beat the eggs in another bowl (or jug) and mix with the milk and 200ml water. Pour into the well in the flour and stir together to make a smooth batter.
Decant into a jug for easy pouring later. Rest for about 30 minutes. Melt 20g butter and add to the batter, then mix well.
Heat some butter in a frying pan (preferably non-stick or cast iron) and pour a small amount of the batter into the pan, tilting to cover the base with a thin layer. Pour any excess back into the jug. Cook until bubbles start to appear and then toss, or turn using a palette knife. Cook on the other side for less than a minute, then remove to a warm plate while you cook the rest of the batter.
Serve each pancake with a little sugar scattered over and a squeeze of lemon juice.