The Perfect Pancake
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!
30 grams unsalted butter melted (plus more for frying)
150 grams plain flour
325 ml milk
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.