Basic pancake batter

Makes 8-10 pancakes
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250ml milk
120g flour
1 large egg
1tsp caster sugar (optional)
A pinch of salt
Vegetable oil for frying

Whisk all the ingredients together with one third of the milk until smooth. Whisk in the remaining milk, then strain if necessary.

Heat a good non-stick frying pan, rub with a little vegetable oil, then pour in some pancake mix, and immediately tilt the pan so that the mixture spreads evenly. Turn after one minute with a spatula or palette knife – or if you're feeling confident, flip it!

If you need to make a large quantity of pancakes, make them in advance and stack them up between squares of greaseproof paper. When you're ready to serve them, just re-heat them in the oven for a minute or so. Batter keeps in the fridge for up to two days; just re-whisk before using it.

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