This weekend we made some pancakes and we added our favourite toppings to make them just that bit more special.
Pancakes are a simple meal to cook up, completely more satisfying than a bowl of cold Cheerio's!
200g (7oz) pain flour
350-400ml (12-14fl oz) milk or 1/2 milk, 1/2 water for a lighter pancake
2 large eggs
1 tbsp vegetable oil
Pinch of salt
Vegetable oil for frying
Sieve the flour into a large bowl, make a well in the centre and pour in the milk and eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth flour.
Add 1 tbsp of vegetable oil and whisk thoroughly.
Take a crepe pan or a large frying pan, dip some kitchen roll in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for a minute.
Cook the pancake for approximately 30-40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check whether it is golden/brown before turning over. Cook the other side for approximately 30-40 seconds and then transfer to a serving plate.
Little bit messy with the sieving of the flour.
A scrumpious breakfast, light on the stomach and not too stodgy.
Warning: only flip over if you know you can successfully do it, otherwise it will result in a messy floor/ceiling.