OK, tomorrow is pancake day and here's my recipes. With having chooks running around the garden it means we have chicken sh!t everywhere! It also means we have a good supply of eggs, which in turn means we have pancakes every week, and usually more than once.
A little while ago I spent an AGE researching and trying out different recipes until I settled on this one. I prefer a 'crepe' style pancake, and I don't think there is anything better than this!
Here's how. In a bowl you want 300ml milk, 125g flour, 2 eggs, dash of sugar and a pinch of salt. You can also add some melted butter or even a little vanilla extract if you fancy. Whisk this up to make your batter. The key to making the perfect pancake is to get a good heavy bottomed frying pan on a med-low heat. Once up to temperature you put a small amount of sunflower/veg oil in the middle of the pan and use a piece of folded up kitchen paper to spread the oil around the base of the pan. You want just enough batter in the pan to cover the bottom - which depends on the pan and ladle/spoon you use. As the edges become done use a plastic spatula to tempt them away from the pan. Once this side is done it should have come away enough for you to toss, and will then only need a minute or two on the second side before being done. After the first two or three you will notice the pancakes are cooking quicker so drop the heat down a little bit to ensure consistency.
To finish lemon and sugar is fine, but bacon and maple syrup is the pancake of champions!