Basic pancake recipe
(from Elyce123’s recipe box)
Makes 12-16, stack cooked pancakes with greaseproof paper between each one, wrap the stack in cling film and freeze for up to 3 months. Defrost for 1 hour at room temperature to use
Source: delicious. March 2006
Prep time: 60 minutes
Categories: March, can be frozen
Ingredients
- 150g plain flour
- 1 tsp caster sugar
- 300ml full-fat milk
- 2 eggs
- melted butter, for frying
Directions
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Put the flour, sugar, milk and eggs in a food processor with a pinch of salt. Whizz until smooth, then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.
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Heat a 16cm non-stick frying pan over a medium heat. Dip some kitchen paper in melted butter and use to wipe the base of the pan. When hot, pour in just enough batter to cover the base – tilt the pan so batter evenly and thinly covers the base, pouring any excess back into the jug. Cook for 1 minute until golden, flip over and cook for a further minute until golden. Cover with foil to keep warm. Repeat, stacking the pancakes with greaseproof paper as you go.
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Serve warm or cool.