Wheathampstead Magazine

 

Quick Pancake Recipe

Ingredients

4 oz plain flour > pinch of salt> 2 eggs> 2 oz butter > mix of 7 fluid oz milk & 3 fluid oz water

Method

Put the flour into a bowl, break the eggs into the flour and whisk. Gradually add in the milk & water mixture, still whisking until all the fluid has been used and the mixture has a consistency of thin cream.

Next melt the butter in a 7 inch pan and add 2 tbs to the batter mixture, reserving the rest to lubricate the pan using kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter - about 2 tbsp is about right for a 7in pan.

Once in the pan, tip the better around from side to side to get the base evenly coated. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.

You can stack the pancakes as you make them between sheets of greaseproof paper on a plate over simmering water, to keep them warm while you make the rest.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon or fresh fruit like raspberries or whatever you fancy.