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Perfect pancakes

  • for 8 people
  • Takes about 20 minutes to make, plus resting the batter
  • Easy
Quite simply the definitive pancake recipe. Let us take you by the hand and lead you to food bliss with this foolproof recipe.

Nutritional info per serving

Per large pancake: 209kcals, 8.7g fat (1.9g saturated), 7.2g protein, 27.5g carbs, 3.7g sugar, 0.1g salt

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INGREDIENTS

125g plain flour
1 medium egg, beaten
275ml-300ml semi-skimmed milk
Vegetable or sunflower oil, for frying

METHOD

1. To make the batter, sift the flour with a pinch of salt into a large bowl. Make a well in the centre, pour in the egg and slowly whisk in enough milk to make a smooth batter, the consistency of pouring cream. Rest for at least 20 minutes.
2. Heat about a 28cm crepe pan or a smaller heavy-based frying pan over a medium heat. When hot, dip some kitchen paper in the oil and wipe across the surface of the pan. Add a small ladleful of batter and tilt the pan to swirl the batter evenly and thinly. Cook for 1-2 minutes, until the pancake is golden underneath.
3. Loosen all around the pancake with a palette knife. Flip over and cook for a further minute, until golden. Slide out onto a plate and repeat to finish up the batter – oil the pan between each pancake.
4. Serve the pancakes with lemon wedges to squeeze over and sprinkle with caster sugar.

From March 2007

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