Pancakes
Pancakes! The most simple and yet most satisfying dish ever invented!
Ingredients
1 large free-range egg (whole)
1 large free-range egg (whole)
2 large free-range egg (yolks only)
1 tsp sugar
15g butter (melted)
115g plain flour
300ml milk
Method
Sieve the flour into a bowl then add the eggs. Mix together with a fork to a smooth paste. Add the melted butter and sugar. Stir well.
Slowly add some milk, a little at a time, whisking constantly to incorporate the milk into the paste to make a batter.
Let the batter stand for half an hour in the fridge.
Keep a plate warm in the oven on a 100C temp.
Next, take a small amount of butter and add to a large 20cm frying pan on a medium-hot heat. Ladle enough batter to coat the base of the pan. Swirl the pan around to spread the batter out evenly.
Leave to cook for 2 - 3 minutes. Use a spatula to release the edges slightly. When the liquidity of the batter has been cooked out, use the spatula to check the colour of the underneath. If it has turned a nice golden brown then it's ready to flip.
Give the pan a shake to check if the pancake has stuck anywhere. When it's moving freely tip the frying pan slightly downwards, shake the pancakes a little bit towards the end, then in one smooth movement flip the end of the pan upwards and towards you. There no need to toss too hard.
Catch the falling pancake back in the pan and cook for a further minute or so.
Place the pancake on the warm plate and cover whilst you cook the remaining pancakes.
Serve with either golden syrup or lemon and sugar.
Method
Sieve the flour into a bowl then add the eggs. Mix together with a fork to a smooth paste. Add the melted butter and sugar. Stir well.
Slowly add some milk, a little at a time, whisking constantly to incorporate the milk into the paste to make a batter.
Let the batter stand for half an hour in the fridge.
Keep a plate warm in the oven on a 100C temp.
Next, take a small amount of butter and add to a large 20cm frying pan on a medium-hot heat. Ladle enough batter to coat the base of the pan. Swirl the pan around to spread the batter out evenly.
Leave to cook for 2 - 3 minutes. Use a spatula to release the edges slightly. When the liquidity of the batter has been cooked out, use the spatula to check the colour of the underneath. If it has turned a nice golden brown then it's ready to flip.
Give the pan a shake to check if the pancake has stuck anywhere. When it's moving freely tip the frying pan slightly downwards, shake the pancakes a little bit towards the end, then in one smooth movement flip the end of the pan upwards and towards you. There no need to toss too hard.
Catch the falling pancake back in the pan and cook for a further minute or so.
Place the pancake on the warm plate and cover whilst you cook the remaining pancakes.
Serve with either golden syrup or lemon and sugar.
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