Quick pancakes
I’m a big fan of pancakes and can finally make them myself, as we’ve got a better frying pan (see my post on “Cooking whilst Dyspraxic!”)
I eat them with all sorts of fillings (including cheese) and have tried out lots of different flours.
This recipe is really easy: I just think 1 egg for 100g flour and add as much milk as I like, depending on how thick I want the pancake. I’ve found the batter keeps in the fridge for a couple of days (just mix before using).
My sister’s favourite is the recipe here - hope you enjoy it too!
You will need:
Frying pan
Spatula
Kitchen scales
Electric mixer
Ladle
Mixing bowl
Butter (small piece for each pancake, for frying) or oil for frying (if I’m doing a savoury pancake, I use 1 tablespoon of olive oil for each pancake)
200g plain flour
2 free-range eggs
500ml semi-skimmed milk (more or less, depending on how thick you want the pancakes)
What to do:
Crack your eggs into the bowl.
Add the flour.
Add half the milk.
Start mixing, using an electric mixer.
Slowly add the rest of the milk, whisking after you add more milk (you are less likely to get lumps if you add the milk in stages).
You can rest your batter in the fridge if you like (eg overnight) but it’s fine to use straight away too.
Heat your butter in the pan on a medium high heat until it’s sizzling.
Pour in one ladle-full of batter (you may need more or less, depending on your pan size or how thick you want your pancake).
Spread it out around the pan, either using your spatula or by moving the pan.
Wait a couple of minutes until it is cooked golden brown on one side.
Flip or turn over (depending on how brave you are) and cook on the other side.
Tip out of the pan and serve!