I printed out this recipe late one Saturday night. I stuck it on the kitchen counter top, and behold, my husband woke up and made the boys pancakes on Sunday morning. But more importantly, he let me sleep in. Bless him.
Basic Pancake Recipe (adapted from the BBC Food website)
110g/4oz plain flour, sifted
pinch of salt
200ml/7fl oz milk mixed with 75ml/3fl oz water
1. Sift the flour and salt into a large mixing bowl. Make a well in the flour.
2. Break eggs and whisk.
3. Gradually add small quantities of the milk and water mixture, still whisking. Whisk until the batter is smooth, with the consistency of thin cream.
4. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in.
5. Pour the rest into a bowl and use it to lubricate the pan, using a wedge of kitchen paper to smear it round before you make each pancake.
6. Now get the pan really hot, then turn the heat down to medium. Pour about 2 tablespoons of batter into the pan in one go.
7. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.
It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be.
8. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
9. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up.