Pancake

Preparation Time: 40 – 50 minutes

Serving for 3 – 4 with 2 pancakes per person

Ingredients

4 oz self raising flour

pinch of salt

1 egg

1 egg yolk

10 fluid oz milk

1 Tbsp melted butter

Method

1. Sift the flour with the salt into a bowl.

2. Make a well in the centre and add the egg and yolk.

3. Add the milk slowly and stirring all the time.

4. When half the milk has been added, stir in the melted butter and beat well until smooth.

5. Add the remaining milk and leave to stand for 30 minutes before cooking.

6. Check the batter for consistency of thin cream – if too thick add a little extra milk.

Tips – Allow the mixture to stand for about 30 mins because this has the effect of softening the starch cells, making the pancakes thinner without being tough.

Cooking Pancakes

1. Put a few drops of oil when pan is hot.

2. Take 1 Tbsp of the batter and tip this into the pan.

3. Immediately rolling it round clockwise to coat the bottom evenly.

4. Use a 6-inch diameter pan for cooking.

5. Cook until the underneath of pancake is a good brown colour.

6. Run a palette knife under the edges to loosen the pancake. Then raise it slightly with the fingers and slip the knife underneath.

7. Flip the pancake over and cook for about 10 seconds on the other side.

8. Serve with maple syrup and whipped butter for excellent taste.

Tips: A proper pancake pan is shallow about 6 inches in diameter. Alternative is an omelette pan is good too.