Easy and cheap crepe-style pancakes traditionally eaten on Shrove Tuesday.
- 225 g Plain Flour
- 2 Eggs
- 600 ml Milk
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Sift the flour into a bowl and make a well in the centre.
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Add the eggs and half of the milk into the well, then whisk everything together until smooth.
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Add the rest of the milk. The batter should be quite thin, about the consistency of single cream. Rest the batter in the fridge for 15 minutes.
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Heat a 20cm frying or crepe pan on a high heat and grease with a little oil. I use kitchen paper for this.
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Add a ladleful of batter to the hot pan, picking it up and tilting it to spread the batter over the whole base of the pan. Let it cook for about a minute, until the edges start to come away from the sides of the pan and the bottom is golden brown.
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Flip the pancake over, using a palette knife, a spatula or your amazing tossing skills. Cook the second side for 30 seconds to a minute, until it's golden brown on the bottom. Serve immediately.
The traditional filling is lemon juice and sugar, but let your imagination run wild! You can use syrup, honey, jam, sliced soft fruit, chocolate spread, cheese, ham, chicken, baked beans... whatever you like.
This recipe makes approximately 16 pancakes if you use a 20cm pan. To make a smaller batch of pancakes, use 115g flour and 300ml milk, but keep the eggs the same (2).
Leftover pancakes can be stored with greaseproof paper between them in the fridge (for a couple of days) or in the freezer (for a month).