Traditional Pancake Recipe
1/2 pint of milk (or use half milk and half water)
Weigh the flour, add the egg and then pour in about a quarter of the milk. Mix until very smooth with no lumps. Then add the remaining liquid. And now your batter is complete. Told you it was easy!
To cook your pancakes heat a little oil up in a flat frying pan. When you add the batter it should hiss and this shows that the pan is hot enough. The trick to getting a nice thin pancake is to pour in the mixture slowly covering about three quarters of the base, and then quickly pick up the pan and swivel it to spread the batter out into a thin layer. Cook for around a minute until the top is starting to cook. Then turn it and cook on the other side for another minute or until cooked to your preference.
If you are feeling ambitious and want to toss your a pancake then here are my tips:
- Make sure it is cooked enough before you try, otherwise you will end up with something resembling scrambled egg.
- Shake the pan to loosen the pancake. If it moves easily you are ready to try flipping it.
- The toss is in a flick of the wrist - tilt the pan slightly down then give a sharp upward flick to toss your pancake into the air.
- Have fun and give it a go - you can always double the batter for a bit of practice beforehand.
- Keeping a pan just for pancakes makes them easier to toss. Look after it by wiping with kitchen paper after using instead of washing, and try not to burn anything in it to keep the surface non stick.
Sophie from Retrovert x