- For the pancake mixture
- 110g/4oz plain flour, sifted
- pinch of salt
- 2 eggs
- 200ml/7fl oz milk mixed with 75ml/3fl oz water
- 50g/2oz butter
- caster sugar
- lemon juice
- lemon wedges
- Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it.
- Whisk the eggs
- Next gradually add small quantities of the milk and water mixture, keep whisking. When all the liquid has been added, scrape any bits of flour from around the edge into the centre, then whisk once more until the batter is smooth. You are looking for the consistency of thin cream.
- Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to check the pan is hot enough. 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; when you can lift the edge with a palette knife it should be ready to turn.
- When the pancake can be loosened, flip it over with a pan slice (you can toss them, but I find that this way most of them end up on the floor!) – the other side will only need a few seconds – then simply tip the pan and it will slide out onto a plate.
- Stack the pancakes as you make them between sheets of greaseproof paper on a plate, in a warm oven.
- To serve traditional pancakes, sprinkle them with lemon juice and sugar, then simply roll them up.
You can make sweet or savoury pancakes – just change the filing.
It's good to find a pancake recipe that works, but I want to flip my pancakes and never get it right - any tips?
Response: I tend not to flip - I end up in a right mess! However, I recommend taking it slowly, try not to be too reckless, and keep practising, you will get there in the end!