Pancakes
from The Worktop
Ingredients
1 cup flour
1 teaspoon sugar
1 pinch salt
2 eggs
1 ¼ cup milk
1 tbsp melted butter or oil
Butter (for frying)
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Recipe no. 2
208g flour
Pinch of salt
600ml milk
2 large eggs
2 tbsp oil
2 tbsp sugar
Dash of vanilla essence
Method
Mix flour, salt and sugar in a medium bowl.
Beat eggs and milk together.
Pour the egg mix into the flour mix and gently whisk together.Â
When smooth, whisk in the oil.
Preheat a 25 to 30cm non-stick skillet or crepe pan on medium-high heat.
Make sure the skillet is nice and hot before you start making the pancakes.
Melt a bit of butter on the pan and swirl it around so it evenly coats the pan (alternatively, melt the butter in a small bowl and brush it on using a silicone basting brush).
Pour on the pancake batter and quickly swirl the pan around so the pancake batter spreads into a thin layer.
Cook for about 30 - 45 seconds, until the top of the pancake is no longer liquid. Gently shake pan to loosen the pancake. Carefully flip the pancake over and cook for an additional 30 - 45 seconds.
Serve immediately with a squeeze of lemon and a generous shake of cinnamon sugar.