Perfect Pancakes

Whether you celebrate Shrove Tuesday (6th March in 2019) or just love French crepes, pancakes are fantastic! Covered with Nutella, strawberries, ice-cream and bananas or the more traditional, sugar and lemon juice; pancakes are adored everywhere. This recipe is effortless with very few ingredients and once you have a little practice, you'll be flipping brilliant!

You will need:

A Frying Pan

Butter

100g Plain Flour (If you only have self raising though don't panic)

Pinch of Salt

2 Eggs

300ml Milk

Method:

Put the flour and salt into a bowl and stir together.

Add the eggs and milk and beat until you have a smooth batter.

Heat the frying pan over a medium heat until hot.

NB. Heating the pan thoroughly first will prevent sticking and ensure your pancake cooks evenly.

Once the pan is hot, add in half a teaspoon of butter and roll it about the pan to coat.

Pour approx half a ladle of batter into the centre of the pan and quickly roll the pan again, tipping in a circular motion to coat the base with a thin layer of setting batter.

After a minute flip the pancake over using a spatular.

Cook until the underside is slightly golden.

Serve hot with you favourite toppings.

Continue to cook until the mixture is gone, adding butter to the pan at intervals to prevent sticking.

This recipe should make 12 Pancakes. I usually double this recipe and freeze those we don't eat, as they can be kept frozen for two months. Just remember to separate the pancakes out with greaseproof baking paper, before you freeze them.

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Hope you enjoy these as much as we did!

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