A simple recipe to make delicious traditional pancakes.
- 110 g plain flour
- pinch of salt
- 2 large eggs
- 275 ml semi skimmed milk
- 2 tblsp butter (unsalted or 50g melted, and a little extra for pan!)
- Firstly, sift flour through fine sieve into large mixing bowl from the highest height you dare..!
- Then, make a well in the centre of the flour and break the eggs into it.
- Whisk the eggs in a little bowl then slowly pour into the well of flour and, using one of your (clean) hands or a fork gradually combine into the flour.
- Then, add small quantities of the milk at a time until its all been used. Grab a rubber spatula and scrape any ‘escaped’ bits of flour from around the edge into the centre.
- Grab a whisk and once again mix the ingredients until the batter is smooth, with the consistency of thin cream.
- Add the 2 tbsp of melted the butter to the mix, whisk, then leave to rest for about 20 minutes.
- Now, take your best non-stick frying pan, about 8inches or 20cm in diameter. Add a little butter to the pan, take a sheet of kitchen towel and rub around the pan’s frying surface. The butter should just make the pan glisten. You don’t want it running around.
- Pop the pan on to a high flame. Heat the pan, then turn down to a medium flame.
- Add 2 or 3 tbsp of your beautiful pancake mix, grab the pan handle, tip around to evenly coat the surface with a thin layer of batter.
- Cook to golden, you can look under the pancake using a palette knife, but each side should only take a minute…..
- Then flip the pancake over with your palette knife, cook for another minute then slide off the pan onto a warmed plate, serve and enjoy!!
- Serving Suggestions:
- Sprinkle of sugar and squeeze of lemon, or rivers of Golden Syrup, or your favourite jam…But how about roasting a little chopped rhubarb, caramelising some blood orange segments, adding a little powdered ginger and the beans from a vanilla pods combining and serving as a gorgeous filling; add a little Grand Marnier for extra indulgence factor!
- Alternative Suggestions:
- Try adding a teaspoon of ginger powder, or Green Saffron’s mixed spice to the flour, before sifting into the mixing bowl for extra luxury…yum!
More by Arun Kapil:
- Arun Kapil's Slow Cooked Rabbit recipe, Today Show
- Irish Rarebit on Soda Bread
- Buttered Chicken (Arun's Murgh Oudhi)