Tue, 17 October 2017
PANCAKE BATTER:
8oz/225g plain flour
Pinch salt
1oz/25g caster sugar
2 large eggs
450ml milk
Grated zest of 1 lemon(optional)
In a large mixing bowl sieve the flour and the salt together.
Break in the two large eggs and whisk continuously whilst adding the milk until a smooth batter has been achieved. Add in the grated lemon zest (if using) and the sugar at this stage also. Mix thoroughly until combined and then transfer into the fridge to rest until required.
Meanwhile heat a pan until quite hot. Add a little oil or butter to the pan and then spoon in the pancake batter and swirl quickly until the entire pan has been covered with the batter.
Allow to cook for about a moment or two on either side until they are nice and golden brown.
Serving Suggestions:
Chocolate Spread, Maple Syrup, Lemon & Sugar, Honey, Jam & Butter, Mixed Berry compote & freshly whipped cream.
Variations:
Omit the sugar, make large pancakes and fill them with smoked salmon and crème fraiche
Add some fresh blueberries to the batter for fruity pancakes
Mix in some diced apple and cinnamon to the batter
Layer the pancakes up in a casserole dish with a creamy chicken and mushroom sauce and grated cheddar and bake like a lasagne
Watch how it's made below:
