110 g plain flour
pinch of salt
2 large eggs
275 ml semi skimmed milk
2 tblsp butter (unsalted or 50g melted, and a little extra for pan!)
Firstly, sift flour through fine sieve into large mixing bowl from the highest height you dare..!
Then, make a well in the centre of the flour and break the eggs into it.
Whisk the eggs in a little bowl then slowly pour into the well of flour and, using one of your (clean) hands or a fork gradually combine into the flour.
Then, add small quantities of the milk at a time until its all been used. Grab a rubber spatula and scrape any ‘escaped’ bits of flour from around the edge into the centre.
Grab a whisk and once again mix the ingredients until the batter is smooth, with the consistency of thin cream.
Add the 2 tbsp of melted the butter to the mix, whisk, then leave to rest for about 20 minutes.
Now, take your best non-stick frying pan, about 8inches or 20cm in diameter. Add a little butter to the pan, take a sheet of kitchen towel and rub around the pan’s frying surface.
The butter should just make the pan glisten. You don’t want it running around.
Pop the pan on to a high flame. Heat the pan, then turn down to a medium flame.
Add 2 or 3 tbsp of your beautiful pancake mix, grab the pan handle, tip around to evenly coat the surface with a thin layer of batter.
Cook to golden, you can look under the pancake using a palette knife, but each side should only take a minute…..
Then flip the pancake over with your palette knife, cook for another minute then slide off the pan onto a warmed plate, serve and enjoy!!
Sprinkle of sugar and squeeze of lemon, or rivers of Golden Syrup, or your favourite jam…But how about roasting a little chopped rhubarb, caramelising some blood orange segments, adding a little powdered ginger and the beans from a vanilla pods combining and serving as a gorgeous filling; add a little Grand Marnier for extra indulgence factor!