Womens Thoughts

Ingredients

125g (4oz) Plain Flour
1 Egg (beaten)
300ml (½ pt) milk or two-thirds milk and one third water
pinch of salt

Butter for coking
Caster sugar
Lemon Wedges

Mix the flour and salt, make a well in the centre and break in the egg. 
Add half the liquid, gradually work in the flour using a wooden spoon and beat the mixture until it is smooth.
Add the remaining liquid gradually and beat until well mixed and the surface is covered with tiny bubbles.

Heat a little butter in an 18cm (7inch) frying pan until really hot, turning the pan so that the fat runs to the sides coating all the surface. If there is excess then pour into a saucer to use for the next pancake.

Lift the fry pan off the heat and gently pour a little batter in from the raised side so that a very thin skin of batter covers the pan.

Place over a moderate heat and leave until the pancake is golden brown.  Turn it with a palette knife or by tossing (if feeling lucky!) to gently brown the second side.

Turn out onto a piece of sugared greaseproof paper and sprinkle with sugar.

Repeat the process remembering to grease the pan each time.

This recipe will make up to 8 pancakes.

If you are Lactose Intolerant you can substitute the milk liquid with either soya milk or all water, for a fluffier pancake a tip we discovered is to use sparkling water!

If you are cooking large amounts of pancakes keep them warm by putting them in between 2 plates and place in your oven on a very low heat or on top of a saucepan, half filled with water and simmer on a low light,  until ready to serve.

Then sprinkle each pancake with lemon juice and roll up to serve at once with extra sugar and lemon wedges!

Related articles:-

Pancake Tuesday

Kitchen Index