Tuesday, 23 November 2010


Pancakes are probably considered to be one of the easiest things to make yet i could never get them perfect until i got this recipe at school. They always tore when i tried to flip them, where a little to thick and bland. This recipe is tried and tested and anyone can end up making the perfect, thin and crisp pancakes. 
You can also cut out the sugar and make savory ones, with some grated cheese,  diced tomato, chives and smoked salmon... delicious as a main course with some salad on the side.

Serves 4

125g flour, sifted
1 egg
pinch of salt
10g sugar, for sweet use
300 ml milk
20g butter

oil for frying

1. In a bowl, mix the egg, sugar and salt.
2. Add the sifted flour. It will look far to dry and lumpy, don't panic.
3. Add milk, a little at the time, mixing thoroughly.
4. Melt the butter and boil it until it starts turning nut brown. This is an amazing trick which will give the pancakes an amazing, slightly nutty flavor.
5. Add the nut brown butter to the mix.
6. Push the pancake mix through a sieve in order to get rid of any lumps.
7. Cover with cling film and let it rest in the fridge for about 20 min. This is very important, you need to let the starch rest, it is the trick in order for the pancakes not to tear and get that elastic consistency.

8. Put some oil in a cup and dip some kitchen towel in it. Just a little.
9. Heat up a pan and grease it slightly with the kitchen towel.
10. Pour some of the pancake mix in to the pan and foe about 30-45 sec on each side.

Serve with jam, marmalade, lemon, sugar and melted butter, nutella, fresh fruit and whipped cream, ice cream.. whatever you feel like! bon appetite!

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