This is my mother’s recipe for drool-worthy pancakes. Enjoy!
Makes about 6-8 pancakes
You will need:
4oz flour
1 large egg
Pint of milk
A pinch of salt
Method:
With food processor:
1) If you have a food processor put the lot in and buzz for about a minute to make a smooth batter.
2) Leave for about 30 minutes before use to allow the flour grains to swell and absorb more liquid.
Without food processor:
1) Put the flour and salt in a bowl, make a well in the centre, crack in the egg and add a little of the milk.
2) With a wooden spoon, stir the egg and milk in a tight circle in the hole, gradually drawing in the flour around the edges, a little at a time.
3) As the mixture thickens, gradually add a little more of the milk until finally all the flour has been gathered into the batter. (Doing it gradually stops it getting lumpy).
4) Add the remaining milk and beat for a minute or two.
5) Leave to sit for 30 minutes.
Cooking:
(a) Grease the pan slightly before putting adding a thin layer of batter onto the pan (These aren’t IHOP pancakes, they are supposed to be thin like a French crêpe).
(b) Cook for about five minutes until light brown and don’t forget to toss!
(c) Sprinkle with castor sugar; add a squeeze of lemon juice and wrap around a chunk of ice cream. You can also serve them with stewed fruit or anything you fancy.
(d) Eat.
(e) Think back on how good that was.
(f) Repeat steps (a) – (f).
Happy Pancake Tuesday!
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