This traditional pancake batter is a classic recipe - use it for Shrove Tuesday and serve them sprinkled with caster sugar and fresh lemon juice. Or, roll them up into a crepe and fill with something savoury, like creamy mushrooms.
- 250g plain flour
- 500ml milk
- 1/4 tsp. salt
- 2 large eggs
- Butter to fry
- For sweet pancakes, add one tbsp. caster sugar and for savoury, a good pinch of black pepper
Sift flour and salt into a large bowl. Make a well in the centre, then crack the eggs into the well and whisk briefly. Pour in half the milk, then whisk to combine all ingredients, then gradually whisk in the rest until you have a smooth batter. Add sugar or pepper depending on which type of pancakes you're making.
Heat a knob of butter in an 8 inch pan. Swirl it around, then add a ladle of the batter to the pan. Swirl it around to coat the bottom of the pan. Cook for around 60 seconds, or until the pancake starts to bubble on top and is loose around the edges, then flip with a palette knife and cook for another 30-60 seconds or until golden. Serve hot from the pan.