These basic pancakes are so versatile and quick to make. Our foolproof recipe will become a family favourite. Keep it classic with a sprinkling of sugar and and a squeeze of lemon, or alternatively top with your favourite sweet, think banana or strawberry and hazelnut spread, or savoury flavour combinations, leek and cheese sauce or a delicious ham and gruyère cheese. Yum!
INGREDIENTS
100g plain flouw
2 eggs
300ml milk
1 tbsp vegetable oil
butter or extra oil for frying
SUGGESTED PANCAKE AND CREPE TOPPINGS
* lemon and sugar
* summer berry compote and whipped double cream
* banana and hazelnut spread
* leek and cheese sauce
* ham and gruyère or compté cheese
METHOD
Sift the flour and salt into a bowl and in a separate bowl whisk together the eggs, milk and vegetable oil.
Make a well in the centre of the flour mix and pour in the milk and egg mixture. Starting from the centre outwards, gradually mix in the flower until you have a uniform batter without any lumps.
Leave to rest for 15 minutes.
Place a non-stick pan over a medium heat and bring up to temperature. Grease the pan with a little butter or vegetable oil and spread evenly so that you create a thin film. Ladle some of the mixture into the pan before tilting in each direction until you have an even layer of coverage. If you added too much you can return any excess batter to the bowl.
The pancake should turn a lovely golden brown in around 30 seconds if the pan is at the right temperature.
Flip the pancake using a fish slice. Fry for another 30 seconds, making sure the pancake is lying flat.
Repeat with the remaining batter, re-greasing the pan as you go.
Serve with your chosen filling and enjoy!
Photo Credit pancake recipe Photo by Monika Grabkowska on Unsplash