How to prepare perfect Pancake?
Source - Womenandhome
Makes: 12
You will need
110g flour
2 eggs
400ml milk
Pinch salt
2 eggs
400ml milk
Pinch salt
Method
Sift the flour and salt into a bowl and make a well in the centre. Crack the eggs into the well, and using a hand whisk, gradually draw in the flour to the eggs until all the flour is mixed in.
Stirring constantly, add the milk in a thin, steady stream, until it has all been incorporated. Don't go too quickly or you'll end up with lumpy batter!
Keep chilled until ready to use. The batter will sit for up to three days.
To cook, heat a shallow non-stick frying pan. When hot, add a small knob of butter. When it is sizzling, pour a ladleful of batter into the pan and swirl it round to distribute it. When you have an even thin layer, tip out any excess and cook for a minute or so, lifting the bottom up with a palette knife to check the underside.
Stirring constantly, add the milk in a thin, steady stream, until it has all been incorporated. Don't go too quickly or you'll end up with lumpy batter!
Keep chilled until ready to use. The batter will sit for up to three days.
To cook, heat a shallow non-stick frying pan. When hot, add a small knob of butter. When it is sizzling, pour a ladleful of batter into the pan and swirl it round to distribute it. When you have an even thin layer, tip out any excess and cook for a minute or so, lifting the bottom up with a palette knife to check the underside.
When the bottom is golden, either use a palette knife to flip the pancake or toss it in the air. Turn the heat right down and cook for another minute, until the other side is golden too.
Serve straight away or keep warm in a low oven while you finish the rest of the batch.
Serve straight away or keep warm in a low oven while you finish the rest of the batch.
TIP
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