The Perfect Pancake

by donegalgathering on March 4, 2014

It’s that time of year again when we all stuff our faces with pancakes ahead of Lent that kicks off tomorrow.Here is a great pancake recipe below. You can have them savoury or sweet, slathered in butter or with ice-cream, cover them in Nutella or a squeeze of lemon. Go on give it a try!

Ingredients

30 grams unsalted butter melted (plus more for frying)

150 grams plain flour

325 ml milk

2 eggs

You can use a crepe pan or shallow pan of about 20cm / 8 inches in diameter.

Melt the butter and let cool a little.

Blend the flour, milk and eggs and pour into a jug. Stir in the melted butter or just pour the flour into a bowl, whisk in the egg and milk and finally, just before making the pancakes, the melted butter.

Heat a seasoned crêpe pan or the nearest equivalent and ladle 2–3 tablespoons of batter into the pan then quickly hold it up and swirl so that the batter forms a quick, thin pancake covering the base of the pan. This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side, then remove the pale pancake to a layer of baking paper.

Continue with the rest of the batter. This is the work of moments, and crêpes, ready filled, or empty, reheat very well in a microwave.