Pancakes

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Pancakes

Traditionally made to use up store cupboard items, milk, eggs and flour before a period of Lent fasting, beginning on Shrove Tuesday. Far too delicious to make just once a year, try serving with fruit and maple syrup, or even bananas and chocolate sauce.

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Instructions

  1. 1

    Blend flour and salt together in a bowl. Make a hollow in the centre and add the egg.


  2. 2

    Whisk the egg into flour and then gradually add milk, until all the flour is worked in and the batter is smooth.


  3. 3

    Lightly oil a frying pan and heat until hot. Pour in enough batter to cover the base of the pan. Cook for 1-2 minutes on a medium heat until underside is golden brown. Turn over or flip pancake and cook the other side for a further minute. For smaller pancakes add less batter and cook for slightly less time.


Ingredients

  • 100g plain flour
  • 1 Pinch salt
  • 1 egg
  • 300ml milk
  • 1 dash vegetable oil , for frying
  • 8 wedges lemons, to serve
  • 8 sprinklings caster sugar, to serve

Serves 8

Total time required Total time:

  • Preparation time:
  • Cooking time:
 

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Recipe published with permission of Baking Inspiration.

www.bakinginspiration.com

 

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