Easy Pancakes

Easy Pancakes


1 cup plain sifted flour
Pinch of salt
2 eggs
2 cups milk
1/4 cup butter


Sift the flour and salt into a large mixing bowl. Break the eggs into the centre of the flour and whisk all together.

Gradually add small quantities of the milk, still whisking, until the batter has a creamy consistency. Let mix stand for 30 minutes before cooking.

Melt butter in a non-stick frying pan. Spoon 2 tbsp of the melted butter into the batter and whisk it in. Pour leftover butter in a dish and leave to the side to grease pan for frying.

When ready to fry, ensure pan is really hot and add 2 tbsp of batter, instantly moving it along from side to side until base is evenly coated with batter.

When tinged gold, flip pancake; remove and set in oven to keep warm. Repeat and stack until complete. Roll pancakes for serving.

(Hint: Greaseproof paper between pancakes prevents them sticking together.)

Serve with favourite toppings: Traditional - lemon and sugar; sweet - chocolate and strawberries; savoury - garlic mushrooms and goat's cheese.

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