Mum's Pancakes

Pancakes in my house growing up were a real treat that were enjoyed throughout the year and not just on Shrove Tuesday. This is a really simple recipe that only requires 4 ingredients.

Preparation Time: 5 minutes

Cooking Time: 3-4 minutes per pancake*

Ingredients:

175g Plain Flour

2 Eggs

6 fl. oz Milk

4 fl. oz Water (tap water is fine)

Butter for cooking

• Sieve the flour into a bowl, make a well in the flour and crack in the eggs. Start to beat the eggs with a fork in the well and slowly start to incorporate flour into the egg.

• Measure the milk into a jug and add the water to make the mixture up to 10 fluid ounces. Add the liquid to the flour in stages, mixing well in between each addition.

• As the mixture loosens switch from a fork to a whisk. Whisk the batter until there are plenty of air bubbles in the mixture.

• Heat your non-stick frying pan until quite hot. Add a knob of butter (about the size of £2 coin), allow to melt and brush around the base. Add a ladle full of batter to the pan and swirl around to reach the edges to produce a thin crepe style pancake.

• You will quickly notice the edges beginning to solidify. Once the whole pancake has set, make sure the edges are loose by running a spatula around the outside. You should be able to feel the pancake become loose and will slide if you shake the pan. This is when you can either flip the pancake with the pan or simply use the spatula to turn the pancake upside down. Cook for a few more minutes until golden brown spots appear.

• Serve with traditional lemon and sugar or be adventurous and invent your own topping.

*Notes:

Makes around 6 pancakes but will depend on the size of the frying pan and thickness of the pancake.

We also NEVER serve them like the photo. They are best served fresh out of the frying pan so we cook and eat in rotation. We are also big fans of rolling them after the fillings have been added, just like how my Grandad Albert used to serve them to me when I was home dinners.