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| How to Make Perfect Pancakes |
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The tradition of eating pancakes dates back to at least the 15th century and there are many competing theories about how the perfect pancake should be cooked. Follow these instructions and you will get perfect pancakes every time (makes about 12).
Ingredients 8oz plain flour 4 eggs pinch of salt 2/3pt milk mixed with 1/3pt water 1 tbsp vegetable oil butter or vegetable oil for frying Method Sift the flour into a large mixing bowl and mix in the salt. Make a well in the centre and break in the eggs. Whisk the eggs until the flour is all mixed in. Carry on whisking and slowly add the milk and water mixture, until the batter is smooth and has the consistency of cream. Whisk in the oil. Leave to stand for at least 30 minutes. Melt a small knob of butter in a pan or add a teaspoon of vegetable oil. Wipe round with kitchen paper - you only want a thin film. Ladle the batter into the pan. Tip the pan to spread the batter. The pancake will cook in about half a minute. Flip it over with a palette knife or turner and cook the other side for a few seconds more. Discard the first pancake - it won't be up to scratch. Stack the pancakes and keep in a warm oven. Fold each pancake and serve sprinkled with sugar and lemon juice with wedges of lemon to garnish. Pancake Day 2010 is on 16th February. |
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