The kids absolutely love this!
I've tried numerous recipes... my favourite is this one by Hugh Fearnley-Whittingstall.
Note: Click here for the original recipe.
I've tried numerous recipes... my favourite is this one by Hugh Fearnley-Whittingstall.
ingredients
250g plain
flour
2 eggs,
lightly beaten
600ml milk
a pinch of salt
a little sunflower
oil
method
Sift
flour and salt into a bowl and make a well in the centre. Pour in the eggs, add
about 50ml of the milk and start to whisk, gradually incorporating the flour
into the wet ingredients in the centre. When you have a thick batter forming in
the middle, add a bit
more
milk and whisk in a bit more flour.
Keep
on going this way until all the milk has been added, all the flour is
incorporated and you have a smooth batter, about the consistency of single
cream. One of the mistakes people make with pancakes is to leave the batter too
thick. So if your batter is still more double than single cream, whisk in a
little more milk. Let it rest for at least 30 minutes, then check the
consistency again. If it’s thickened up a bit, add a dash more milk to bring it
back to the right consistency.
To
cook the pancakes, heat a non-stick frying pan or crepe pan, around 20cm in diameter,
over a medium heat. When it’s hot, swirl 1 tablespoon of oil around the pan, then
tip out the excess. Add a small ladleful (around 50ml) of batter – and swirl it
around quickly until it covers the base. Cook for a minute or so, until lightly coloured
underneath, then flip and cook for a minute more. Depending on the pan, you may
need to loosen the pancake with a palette knife before you flip.
Note: Click here for the original recipe.