English Pancakes
Yields 8 – 10

Ingredients:

250 g plain flour

A small pinch of salt

3 large eggs

1 tbsp sunflower, vegetable oil or melted butter

500 ml milk

About 25g butter, for the pan

Instructions:

To make by hand, place the flour and pinch of salt in a large mixing bowl and make a well in the centre.

Beat the eggs and oil in a measuring jug. Pour into the well you made. Pour the milk into the measuring jug and pour half of the milk into the bowl with the other ingredients. Using a whisk, mix everything together, drawing the flour into the wet ingredients until the mixture is smooth and lump free. Pour in the remaining milk, whisking constantly, until you have a smooth, lump free, thin batter. It should be the consistency of single (pouring) cream.

Alternatively, blend all the ingredients in a blender, switching the power off the second the mixture is smooth.

Allow the batter to rest for a minimum of 30 minutes.

Place a large non stick frying pan over a medium heat.

Place a small knob of butter in the pan and wipe the excess off with a paper towel.

Using a ladle, pour some pancake batter and tilt the pan slightly to spread the batter all over the base of the pan.

Cook for 2-3 minutes or until the bottom of the pancake is golden brown, then toss or turn over with a spatula.

The first pancake is always the worst one – so don’t think you are doing something wrong! It will still taste good so this is the cook’s treat! The next will be better, I promise.

Repeat the process above until all of the batter is used up.