Perfect Pancakes Every Time
Pancakes are always a hit, their versatility means you can enjoy them at any time of day, with all manner of toppings and fillings.
Perhaps you prefer savoury flavours such silky Market Garden leeks in a cheese sauce, or lashings of maple syrup, or simply a traditional squeeze of lemon and sprinkle of crunchy sugar. Either way, this base recipe will never fail.
FOR THE PANCAKES
100g plain flour (spelt and rye flour also work well)
pinch of salt
2 organic eggs
300ml whole milk
knob of butter (for frying)
SUGGESTED TOPPINGS
blackberry compote
lemon & sugar
drizzle of honey
Sift the flour and salt into a bowl and in a separate bowl whisk together the eggs and whole milk.
Make a well in the centre of the flour and pour in the milk and egg mixture. Starting whisking from the centre, gradually drawing in the flower until you have a lovely creamy batter. Give the mixture one last good whisk to ensure there are no lumps.
Leave to rest for 5-10 minutes.
Meanwhile, grease a non-stick pan with a little butter and spread evenly so that you have a thin film of coverage. Place over a medium heat and bring up to temperature. Ladle some of the mixture into the pan before tilting in each direction until you have an even layer of coverage – return any excess batter to the bowl.
Return the pan to the heat. The pancake should turn a lovely golden brown in around 30 seconds if the pan is at the right temperature.
Flip the pancake using a fish slice (or if you’re feeling confident, toss the pancake in the air). Make sure the pancake is lying flat before frying for another 30 seconds.
Repeat with the remaining batter, re-greasing the pan as you go.
Perhaps you prefer savoury flavours such silky Market Garden leeks in a cheese sauce, or lashings of maple syrup, or simply a traditional squeeze of lemon and sprinkle of crunchy sugar. Either way, this base recipe will never fail.
