Flipping fantastic pancakes
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- 125g plain flour
- Pinch of salt
- 2 medium free-range eggs
- 375ml semi-skimmed milk
- 2 tsp oil
Sift the flour and salt into a large mixing bowl.
Make a well in the centre and break the eggs into it. Add a splash of the semi-skimmed milk and whisk, drawing in the flour to make a thick batter. Gradually whisk in the rest of the milk.
Pass the batter through a sieve into a jug. Cover and leave to stand for 30 minutes.
Wipe a non-stick pan with a piece of kitchen paper dipped in oil and heat until it's very hot. Give the batter a stir, then pour in just enough batter to cover the base of the pan thinly, tilting the pan so that the batter spreads evenly over the base.
Cook over a medium heat for 1 minute or until the underside is coloured. Flip or toss and cook the other side. Slide on to a plate. Repeat until all the batter has been used.