Pancakes mean different things to different people and this pancake recipe is for thin pancakes. I personally am used to wafer thin French style pancakes served traditionally when I was a child, in the UK on Shrove Tuesday with lemon and sugar. Later, when I had my own family, I would cook them for breakfast as a treat at the weekend and serve them with golden syrup. Very yummy. We also went through a Nutella pancake phase although I now only buy the small pots of Nutella to stop small people eating it straight from the jar.
American style pancakes are becoming more available to eat in the UK. I must admit that they took a bit of time for me to become accustomed to as they are quite a different experience. I will include an American style pancake recipe in a future post.
Ingredients
100g plain flour
300ml milk
2 eggs
Oil or butter to grease the frying pan.
Method
Make the batter by placing the flour into a mixing bowl and create a well in the middle. In a jug, whisk together the eggs and milk and pour into the well mixing well, well so there are no lumps and the mixture is smooth.
Cooking pancakes is as much an art as a science. The right pan is essential. I use a non-stick frying pan with a dribble of oil but I know other people who use a dab of butter. The pan needs to be hot before you even think of cooking a pancake. Use a sparse amount of batter – drizzle in half a ladle or so of batter and turn the pan to coat the base in a thin layer. Return to the heat and watch it bubble. Flip or toss if you are feeling brave – when it works it’s a great feeling! Continue to cook briefly then slide onto a plate and serve.
Suggested toppings;
Lemon and sugar
Golden Syrup
Maple Syrup
Peanut butter
Nutella
For other similar recipes why don’t you look at my easy rice pudding post: https://cookingwithfi.com/easy-rice-pudding/