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These should planned a little ahead, as the batter improves if kept for two hours or even a little longer.
The batter can be made with all milk or all water, but a fifty/fifty mix gives the best results.
Follow Method 1 or 2, then proceed to the bottom of the recipe.
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For about 10 x 18cm/7 in pancakes:
120g/4 oz Plain Flour
½ teaspoon (2ml) Salt
1 tablespoon (15ml) Olive Oil
300ml/½ pint liquid – see above
25g/1 oz Butter for finishing
Method 1 (if you have a food processor):
1.Put the milk/liquid, oil and salt into the bowl and whiz briefly.
2. Add the egg and liquid and mix again until smooth.
Drain into a pouring jug, cover and rest at room temperature.
1.Put the flour into a bowl with the salt.
2. Stir in the olive oil and the egg, then slowly add the liquid - stirring at first, then whisking until smooth.
3. Transfer to a pouring jug, cover and rest at room temperature.
To make -
1.Just before needed - light the gas, or have your electricity at a medium heat.
2. Put a small piece of butter in a heavy omelette-style pan, and put it on the heat, and prepare yourself with a spatula or thin palate knife.
3. When it starts to smoke, tilt it slightly, and pour about 2 tablespoons of batter into the raised side of the pan - then by moving the pan, encourage it to cover the entire base - a little more batter might be necessary, depending on the size of your pan.
4. When it sets, after about 30 seconds, turn the pancake over with your spatula, and cook for a further 30 seconds.
5. Remove the pancake from the pan and either serve, or stack them up inter-layering them with greaseproof paper.
6. Proceed in this manner until all the batter has been used - you will find that the first pancake's the most difficult (and probably the only one likely to stick).
They can be kept in the fridge for up to two days (or the deep-freeze for up to two months), and reheated as required.