This is a classic basic pancake recipe which uses only three ingredients so it couldn’t be simpler to prepare and make on Shrove Tuesday!
Serves: 6, 20cm pancakes
Prep Time: 35 mins
Cooking Time: 12 mins
Total Time: 47 mins
125g plain flour
1 egg and 1 yolk
Sift the plain flour into a bowl and make a well in the middle.
Whisk together one egg, one egg yolk and a little milk taken from the 300 ml, then pour into the well and whisk with a little of the flour.
Gradually whisk in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter.
Stir in the remaining milk.
Cover and leave to stand for about 30 minutes.
When you are ready to start cooking:
Heat the frying pan and brush with a little oil.
Ladle two or three tablespoons of batter into the pan and tilt the pan so that the batter spreads out evenly over the bottom.
Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface, the underside is lightly browned and the edge has started to curl.
Loosen the pancake and turn it over by tossing or flipping it with a palette knife.
Cook the other side for about 30 seconds until golden and then slide the pancake out of the pan.
Heat and lightly grease the pan again before making the next pancake.
Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.)
This recipe can easily be doubled or tripled to make as many as you like. Any uneaten pancakes will keep in a stack for 24 hours or can be frozen.
Do not worry if the first pancake or two is a failure as it acts as a test for the consistency of the batter and the heat of the pan.
If you are new to pancake making you may prefer to make them slightly thicker, to be on the safe side, in which case you may only make four.