Wednesday, 26 May 2010


This is the pancake recipe that works best of all those I've tried :-)

Makes: 12-14 pancakes
Takes: 10 minutes + 10 minutes cooking time


4 oz plain flour
a pinch of salt
2 large or 3 small eggs
7 fl oz milk
3 fl oz water
2 tbsp butter

  1. Sift the flour and salt into a large bowl then make a well in the centre. Break the eggs into the well and mix the milk and water together in a jug.
  2. Start to whisk the eggs, gradually incorporating the flour. Add the milk and water gradually at the same time. Once all the flour has been mixed in and all the milk and water added, whisk well till the batter has the consistency of thin cream.
  3. The batter doesn't need to stand but you can cover it and put it aside now if you wish, while you eat your main course for example. Just stir well before using.
  4. When ready to cook the pancakes, melt the butter in a non-stick frying pan and pour into the batter, stirring well. Use a spatula to gently scrape as much of the butter out of the pan as possible.
  5. Get the pan really hot then lower the heat to medium. Spoon in a ladleful of batter and tilt the pan to coat the base evenly and thinly. It should be ready when the top has dried out and the bottom is golden - you can turn or flip it to lightly brown the other side too if you wish.
  6. If you want to keep the finished pancakes warm while you cook the rest of the batch, put a plate over a pan of simmering water and cover with foil. Add each pancake to the plate as it is cooked. (In our family we eat them as they're ready, taking it in turns!)
Serve as desired - with sugar and lemon juice, jam, honey, golden syrup, maple syrup, chocolate spread, chocolate sauce, ice cream, fruit compote.... The possibilities are endless!