INGREDIENTS
UNITS: US
- 1⁄2 pint milk
- 1 medium egg
- 1 pinch salt
- 4 ounces plain flour
- Oil (for frying)
DIRECTIONS
- In a blender or food processor mix the milk eggs and salt. Add the flour in small amounts and mix each time to avoid lumps. The consistency should be about equal to single cream.
- Heat up the frying pan over a medium-high heat and add a bit of oil. When it begins to smoke stir the batter and pour a thin layer over the bottom of the pan.
- When the air bubbles start coming through and most of the pancake has turned colour leaving a thin white coating, turn the pancake over.
- For the second side wait a few seconds & then check to see to see if it's nice and golden. It's much easier to check the second side as you pancake is now one piece.
- Serve on a warm plate with either syrup & butter, sugar and lemon, or if you fancy trying a war years recipe - vinegar & sugar!
- To freeze, just stack between layers of baking paper. Slide into a zip-lock bag and pop in the freezer.
Now, bring on the messy surfaces, floured faces and sticky hands!
There are so many weird and wonderful combos....send us your favourite?
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