Flipperdy doo dah!
Pancakes…..they’re not just for Shrove Tuesday, quite frankly they make the perfect weekend breakfast or a great kids’ tea filled with a little cheese, ham, spinach…or whatever tickles your fancy.
It’s a topic of much debate here at basecamp Blanche, however, we think this is a great basic pancake recipe.
110g plain flour
A pinch of salt
2 large eggs
200ml semi-skimmed milk mixed with 75ml water
50g….or so of butter
Serve with any of the following – or your favourite:
Caster sugar and lemon juice / lemon wedges
Nutella (other chocolate spreads available)
- Sift flour and salt into a large mixing bowl
- Make a well in the centre of the flour and break the eggs into it. Begin whisking the eggs using an electric whisk or a balloon whisk – incorporating any bits of flour from around the edge of the bowl.
- When the mixture starts to thicken add small quantities of the milk / water mixture, still whisking.
- Ensure you have scraped all lumpy bits from the size into the batter and whisk until smooth.
- The pan needs to be hot, then turn the heat down to medium, add a blob of butter and melt and, you’re off. Ladle some batter into the frying pan. The first pancake could be a disaster but persevere. When the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. If you have any holes in it, add a teaspoon of batter to fill the holes up. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be.
- Flip the pancake over and cook the other side for a few seconds only.
- Serve with the topping of your choice!