Classic PancakesCourse: DessertCuisine: FrenchDifficulty: Easy
The classic pancake recipe that will satisfy your kiddies on pancake day, or to make sumptuous desserts any time of year. They can also produce the most delicious savoury dishes.
125 g plain flour
1 pinch salt
1 tbsp melted butter
300 ml whole milk
Oil for frying
- Making the Batter
- Sift the flour and salt into a mixing bowl, make a well in the centre and add the egg with the melted butter and half the milk.
- Using a whisk gradually work from the centre out whisking the liquid into the flour, until all the ingredients have been incorporated. Whisk well to make a smooth batter.
- Whisk in the remaining milk to produce a double cream consistency batter.
- Let the batter stand before using for about 20 minutes.
- Cooking the Pancakes
- Heat a small flat frying pan or a small omelette pan, over a high heat until very hot, then turn down the heat to medium.
- Add a touch of oil to lightly grease the pan, tipping out any excess.
- Ladle in enough batter coat the base of the pan thinly, rotate and tilt the pan so the batter spreads evenly.
- Let the pancakes cook for one to two minutes, if you shake the pan the pancake should loosen from the bottom of the pan, indicating that the batter is cooked.
- Flip the pancake with a palette knife, or if you are really adventurous try tossing them and cook the second side, about 30 seconds
- Turn out on to a plate, and continue to cook out the rest of the batter, piling the cooked pancakes on top of each other.
- Serve by sprinkling with sugar and a squeeze of lemon juice, or any sweet or savoury filling of your choice.