Foolproof pancake recipe
- 120g plain flour
- 2 eggs
- 300ml milk
- 25g butter
- Whisk together the flour and eggs. Slowly add the milk in a stream, whisking as you go, until there are no lumps and the batter has the consistency of thick double cream.
- Melt the butter in a hot frying pan until it starts to foam. Tip half a ladle of batter into the pan, rocking it until there is an even coating of batter.
- When the batter starts to come away from the pan and bubble round the edges (after 40 seconds), flip the pancake with a palette knife, and cook it for another 30 seconds the other side.
- Add your chosen topping and eat straight away!
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