Pancakes (serves 4)
An easy pancake recipe that is so versatile
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Ingredients:
3 eggs 250g flour, sifted 1/4 tsp salt 400ml milk 100ml water |
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Method:
In a bowl, beat the eggs with a whisk.
Add flour and salt and mix.
Slowly add the milk while whisking continuously.
Add the water and whisk to form a smooth batter then leave to rest for 30mins.
Brush a hot frying pan with a little oil then add a ladle of batter.
Tilt the pan and swirl the batter gently to distribute it evenly.
Fry the pancake for 1 - 2mins until golden brown underneath.
Carefully turn it over using a spatula and fry for a further 1 - 2mins.
In a bowl, beat the eggs with a whisk.
Add flour and salt and mix.
Slowly add the milk while whisking continuously.
Add the water and whisk to form a smooth batter then leave to rest for 30mins.
Brush a hot frying pan with a little oil then add a ladle of batter.
Tilt the pan and swirl the batter gently to distribute it evenly.
Fry the pancake for 1 - 2mins until golden brown underneath.
Carefully turn it over using a spatula and fry for a further 1 - 2mins.
tips...
* If the batter thickens while standing, add a little more milk and whisk again until you have a smooth pouring consistency
* A pouring consistency is a runny mixture that pours easily - about the same thickness as cream
* These pancakes freeze really well. Layer them between baking or wax paper before freezing
* A pouring consistency is a runny mixture that pours easily - about the same thickness as cream
* These pancakes freeze really well. Layer them between baking or wax paper before freezing
