Simple yet perfect Pancakes
- 100g plain flour
- 300ml semi-skimmed milk
- 2 eggs
- 1 tbsp sunflower oil or vegetable, plus extra for frying
- pinch salt
STEP 1 Put all the plain flour and salt into a large mixing bowl.
STEP 2 Make a well in the centre and crack the eggs into the middle.
STEP 3 Pour in about a third of the milk and 1 tbsp sunflower oil then start whisking from the centre. Once all the flour is incorporated, beat until you have a thick, smooth paste. You can add a little more milk if it is too stiff to beat.
STEP 4 While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is roughly the consistency of double cream.
STEP 5 Heat your pan over a moderate heat, then wipe it with oiled kitchen paper.
STEP 6 Ladle some batter into the pan and tilt the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter back into the mixing bowl.
STEP 7 Leave to cook, undisturbed, for about 30 seconds. If the pan is the right temperature, the pancake should turn golden underneath after around 30 or 40 seconds and will be ready to turn.
STEP 8 If you are not brave enough to go for a flip, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
STEP 9 Continue with the rest of the batter, serving them as you cook or stack onto a plate. If you make more than you can eat, these freeze well for up to one month when wrapped in clingfilm.