- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
A fail-safe recipe for a family favourite!
- 275 grams plain flour
- 6 eggs
- 675 mL milk
- 350 mL soda water
- 1 tablespoon(s) vegetable or sunflower oil, plus extra for frying
Sift the flour into a bowl, then whisk in the eggs, milk, soda water and oil to form a smooth batter. Leave to stand for a few minutes.
To make the pancakes, heat a large pancake pan until very hot, lightly smear with oil and then ladle in enough batter to coat the base of the can thinly, tilting the pan so the mixture spreads evenly. You will probably need a few practice shots before you obtain the correct thickness.
Cook over a moderate heat for 1-2 minutes, until golden brown underneath. Then flip the pancake over with a palette knife (or toss it) and cook the second side. Turn out onto a greaseproof paper. The pancakes can be made in advance and layered between sheets of greaseproof paper, then wrapped in foil.