Pancakes are really easy to make and delicious with a sweet or savoury topping.
100g plain flour
300ml semi-skimmed milk
1tbsp vegetable oil, plus extra for frying
pinch of salt
- Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre.
- Crack the two eggs into the middle and pour 1 tbsp of oil and about 50ml of the milk into the well and gradually draw the flour into the eggs, milk and oil.
- Once the flour is incorporated, beat until you have a smooth and thick paste with no lumps. Add a little more milk if it is too stiff to beat.
- Gradually add the rest of the milk, whisking until you have a batter that is the consistency of slightly thick single cream.
- Allow the batter to rest for at least 30 minutes to allow the gluten to develop.
- When you are ready to cook your pancakes, heat a frying pan over a moderate heat and add a little oil.
- Ladle some of the batter into the pan, tilting it to spread the mixture around to create a thin even layer. If you have too much batter in the pan, pour it back into the mixing bowl.
- Leave to cook for about 30 seconds without disturbing the batter. After about 30 seconds, the pancake should turn golden brown on the underside and be ready to turn.
- Slide a palette knife under the pancake and quickly lift and flip it over so it is flat on the frying pan. Cook on this side for 30 seconds, then it turn onto a warm plate.
- Continue until you have used up all the batter. Stack the pancakes on the warmed plate and cover with foil or greaseproof paper to keep them warm.
- Serve with lemon and sugar, golden or maple syrup, jam…. The list is endless.
Chef’s tip 1: You can make the mixture in a blender by putting all the ingredients in the jug together and blending until smooth.
Chef’s tip 2: You can freeze pancakes for 1 month, layered with greaseproof paper and wrapped in cling film.