Pancakes

Ingredients

80g plain flour mixed with 20g of self-raising flour
2 eggs
200ml whole milk
100ml water
1 tbsp sunflower oil
1/2 tsp salt
1/2 tsp baking powder
Butter for frying

Method

Mixing

Mix the ingredients together.
Whisk into a consistent mix.
Add water if the mix is too thick.
It should have a consistency slightly thicker than single cream.

Cooking

Heat a flat pan, ideally a pancake\crepe pan, over a moderate heat.
Put a 0.5cm cube of butter in the pan.
Tilt the pan to spread it.

Pour some batter into the pan, tilting the pan to move the mixture around for a thin and even pancake.
It is best to use a ladle to get a consistent measure.
Add a little batter to fill any gaps.

Leave to cook for around 30 to 60 seconds depending on the heat.
Make sure none of the batter is still liquid.

If required, use a spatula to loosen the pancake.
Flip the pancake.
Make sure the pancake is lying flat with no folds.
Cook for a further 30 to 40 seconds.

Slide the pancake out of the pan onto a plate.
Repeat until all the batter has been used.

Serving

Serve with savoury or sweet fillings.

Storage

Pancakes can be frozen for up to 1 month. Wrap them in cling film.
If you are making the pancakes ahead of time, cover the cooled pancake with cling film and refrigerate.
When you need them, remove the cling film and reheat in a microwave.