- 4 oz plain flour
- 2 large eggs (lightly beaten)
- 200 ml full fat milk
- 75 ml water
- 4 tblsp melted clarified butter
- pinch of salt
- a little extra butter needed for cooking pancakes
- Sieve the flour and salt into a large bowl. Make a well in the centre of the flour, before pouring the eggs into it.
- With a whisk begin to incorporate bits of flour from around the edges and then start to add the milk and water gradually.
- Whisk until all the lumps are gone and the batter is smooth. Then add in the butter and stir.
- Dip a piece of kitchen towel into some melted butter and wipe the bottom of the frying pan with it.
- Get the pan really hot and then turn down the heat to medium, before pouring a small amount of batter into the pan – 4 tablespoons.
- Move it around from side to side to get the base of the pan evenly coated with batter.
- It should take 30-40 seconds to cook on one side, then if you are really brave toss the pancake to brown on the other side! Or use a palette knife to turn it over to cook for another 30 seconds.
- Serve immediatly.
- To make the Perfect Pancake:
- You need a good quality frying pan, 19-22cm is the perfect size. Any larger would make the batter difficult to spread out and you would end up with pancakes with ragged edges.
- The pan needs to be hot and lightly greased. The idea is to simply lubricate the pan enough to prevent the pancakes from sticking. Too much fat will make the pancakes fry.
- It is best to use butter as mentioned above. Remember, you will need to re-grease and re-heat the pan between each pancake.
Use your RTE ID to Join
- Upload your style photos
- Create and save recipes
- Review and Comment
- Have your say