Pancakes

Traditionally, pancakes are made with plain flour and need to be whisked to incorporate air as the raising agent and left to stand.  I use SR flour which means less whisking and no standing time.

Ingredients:

• 200G SR flour
• Pinch of salt
• 2 large eggs (beaten): 200ml milk mixed with 200ml water
• 2 tablespoons oil plus a little extra to coat the pan

Method:

1. Mix flour and salt together in a bowl – make a well in the middle and add the beaten egg
2. Beat well with a wooden spoon
3. Add the milk and water mix a little at a time, beating well between each addition.
4. Add the oil and whisk to make sure that there are no lumps
5. Heat a medium non-stick pan and add a very small amount of oil
6. When the pan is hot, turn heat down to medium and add 2 tablespoons of the batter.
7. Immediately swirl pan around so that the base is coated with the batter
8. The pancake should only take about ½ a minute to cook on each side
9. Turn onto a warm plate and cover with a clean cloth while you cook the remainder – makes about 12

Serve with lemon juice and sugar,  ice cream and jam or whatever takes your fancy!