You need:
220g of plain flour
A pinch of salt
2 medium eggs (it always doesn't have to be medium eggs)
1 pint of milk
50g of butter
Method:
- Pour the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an exposure.
- Make a circle in the center of the flour and break the eggs into it.
- Whisk the eggs making sure any bits of flour from around the edge of the bowl are mixed in with the egg.
- slowly, add small quantities of milk. (You should keep on whisking even when you were add the milk.)
- Continue whisking until the batter is smooth, with the steadiness of thin cream.
- Melt the butter in a non-stick frying pan.
- Put two tbsp of the melted butter into the batter and whisk it
- Let the pancake mix stand for at least 30minutes before cooking
- pour any left over butter into dish. this will be used later to grease the frying pan after each pancake has been made
- Make sure the non-stick pan is really hot. if it is reallly hot the add 2 tbsp of the batter mixture.
- as soon as the batter hits the hot pan, tip the pan around from side to side to get the base evenly coated with batter.
- carefully lift the edge of the cooked pancake with a palette knife to see if it's tinged gold.
- flip the pancake over with a palette knife to cook the other side.
- then carefully put the cooked pancake on a plate
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