9
Basic Pancake Batter
Makes 8 pancakes
• 1 medium egg and one yolk
•
½ pint/280ml milk
•
4oz/110g plain flour (4 heaped dessertspoons)
• Pinch of salt
• 1 tbsp melted butter
Add all the ingredients to the blender jug and blend on speed 1 for 10 seconds. Increase
the speed setting to 2 for a further 10 seconds until smooth. The batter mix should
resemble thin cream.
To make pancakes
1. Heat a suitable frying pan (ideally 24cm non stick frying pan) until hot.
2. Add a drizzle of vegetable oil and a small knob of butter. Pour in a thin stream of the
batter mix moving the pan around until the mixture coats the bottom of the pan.
3. Remember only a small amount is required as pancakes are at their best when thin
and crispy around the edges.
4. Cook over a medium heat for a couple of minutes until the bottom looks golden
brown when lifted at the edges.
5.
Lifting the pan from the heat, shake gently to move the pancake and flip over. Cook
for a further 2 minutes until golden brown.
6. Turn onto a warmed plate and serve with your favourite choice of topping.
