February 11, 2013 by marksetchfield
For the pancake mixture
4oz plain flour, sifted
pinch of salt
7floz milk mixed with 3fl oz water
Chef says: Preheat the oven on a low heat and keep the pancakes warm, also try them with various fillings my favorite is a good dollop of chocolate spread, or make them savory with some grated cheese and ham.
Sift the flour and salt into a large mixing bowl. Make a well in the flour and break the eggs into it. Then begin whisking the eggs and flour. Next gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream. Melt the butter in a pan, then add 2 tbsp of it to the batter and whisk it in. Keep the rest into a bowl and use it to oil the pan. Get the pan really hot, then turn the heat down to medium. Two tbsp of batter is about right for a seven-inch pan. Use a ladle to pour the batter into the pan, then tip it around from side to side to get an even layer. After about half a minute lift the edge with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few seconds then slide on to a plate. Squeeze the lemon juice over the top and sprinkle with caster sugar. Now fold in half, then in half again into triangles. Serve with a little more sugar and lemon juice.