How to make perfect pancakes
Preparation time: 5 minutes then 30 minutes resting time
Cooking time: 15 minutes
- 150g plain flour
- 1 egg
- 375ml milk
- 30g cold butter, in one piece
- Lemon juice, for drizzling
- Sugar, for sprinkling
1. Sift the flour into a bowl and make a well in the centre. Whisk the egg and milk together, then gradually add to the flour, whisking until smooth. Cover with plastic wrap and set aside to rest for 30 minutes.
2. Wrap the butter in a sheet of paper towel. Heat a 20cm non-stick frying pan over a medium–high heat and wipe inside with the butter-filled paper towel. Set the wrapped butter aside on a plate to use again.
3. Pour 60ml of the batter into the pan and quickly swirl to make a thin, even layer. Cook for 1½ minutes, or until lightly golden underneath, then turn and cook for a further minute. Transfer to a warm plate. Repeat with the remaining batter. (If you want to serve the pancakes all at the same time, keep them warm on a plate in a 120°C oven, covered loosely with foil.)
4. To serve, fold the pancakes into quarters. Drizzle with lemon juice and sprinkle with sugar. Enjoy.
Try something different…
Fill with sliced poached pears and drizzle with melted dark chocolate, or top with sliced bananas and/or strawberries and drizzle with maple syrup. Or reheat some blueberries or raspberries in a small saucepan until they start to soften; sweeten with sugar and serve with the pancakes and ice cream.