These are traditionally eaten in the UK on Shrove Tuesday, but they are nice at any time of year.
Ingredients (Makes about eight "thin" pancakes)
240g/8oz plain white flour
Two eggs
½ litre / 1pt milk
Small pinch of salt
Unsalted butter for frying
Serve with anything you like, but I recommend melted butter with lemon and sugar or maple syrup with ice cream.
Method
- Whisk together the milk,eggs and salt.
- Fold in the seived flour a little at a time, and whisk
until smooth.
- Heat a small amount of butter in a frying pan until it almost starts to smoke.
- Pour in enough batter to thinly coat the bottom of the pan.
- Cook until it reaches a light golden brown colour, then turn pancake over and cook the other side to the same point.
Note : the first pancake will be a disaster – it always is. It is known in our house as “one for the dog” and serves to season the pan. Don’t worry, all the rest will cook OK and come out in one piece.
For a lighter, crispier batter use ½ milk and ½ beer!
Definitions
To fold: Usually egg whites or whipped cream are folded into a heavier mixture, for a souffle, cake, or pie filling. The lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top. This process continues until the mixtures are combined. This traps air into bubbles in the product, allowing baked goods to rise.
To melt: Use a high temperature to turn a fat into liquid.
To whisk: To beat a mixture vigorously with a whisk.