Perfect Pancakes

Source - Womenandhome

Makes: 12

You will need

110g flour
2 eggs

400ml milk
Pinch salt



Method

Sift the flour and salt into a bowl and make a well in the centre. Crack the eggs into the well, and using a hand whisk, gradually draw in the flour to the eggs until all the flour is mixed in.

Stirring constantly, add the milk in a thin, steady stream, until it has all been incorporated. Don't go too quickly or you'll end up with lumpy batter!

Keep chilled until ready to use. The batter will sit for up to three days.

To cook, heat a shallow non-stick frying pan. When hot, add a small knob of butter. When it is sizzling, pour a ladleful of batter into the pan and swirl it round to distribute it. When you have an even thin layer, tip out any excess and cook for a minute or so, lifting the bottom up with a palette knife to check the underside.

When the bottom is golden, either use a palette knife to flip the pancake or toss it in the air. Turn the heat right down and cook for another minute, until the other side is golden too.

Serve straight away or keep warm in a low oven while you finish the rest of the batch.

TIP

Keep your pan well greased and piping hot .



To turn your pancakes into extra-rich French crepes, just stir in 30g melted unsalted butter to the finished batter.