Easy Pancake Recipe
Love, love Pancake Day here in the UK which is why this pancake recipe is one of my favourites. As a child, we would be so excited standing by the stove, plate in hand for a freshly cooked pancake ready to be slathered with jam, maybe lemon and sugar (my favourite) or Golden Syrup. I could eat them every day, but you simply must not let Pancake Day pass without a few for supper.
Traditionally, on Pancake Day they would be sweet as this was a bit if blowout before Lent, you can, however, use this recipe for savoury pancakes as well.
225g plain flour
2 large, fresh eggs
2 teaspoon melted butter plus a little extra for cooking
Sift the flour into a bowl, crack the eggs into the bowl followed by a pinch of salt.
Give the batter a terrific beating with a wire whisk (or a fork if you don’t have one) until you have a lovely smooth batter.
Add 300ml of the milk and the melted butter. Beat again. Add the rest of the milk and this time just stir gently.
Pop the batter into the fridge for a minimum of fifteen minutes; you can even leave the batter overnight.
Grease a shallow frying pan with a little butter, and heat it up until hot but not smoking.
Carefully spoon in a good ladleful of batter and tip the pan round and round to distribute the batter around the base of the pan. Cook until set and lightly golden.
Flip the pancake onto the other side and cook for 30 seconds.
Once cooked, gently slide the pancake onto a warmed plate and serve when all the batter is used up. All that is now needed is jam, or fresh lemon wedges and sugar or perhaps a little Golden Syrup.