Traditional Pancakes

Method

1. Firstly, sift flour through fine sieve into large mixing bowl from the highest height you dare..!
2. Then, make a well in the centre of the flour and break the eggs into it.
3. 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.
4. 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.
5. Grab a whisk and once again mix the ingredients until the batter is smooth, with the consistency of thin cream.
6. Add the 2 tbsp of melted the butter to the mix, whisk, then leave to rest for about 20 minutes.
7. 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.
8. Pop the pan on to a high flame. Heat the pan, then turn down to a medium flame.
9. 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.
10. Cook to golden, you can look under the pancake using a palette knife, but each side should only take a minute…..
11. 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!