Use this recipe for your basic pancake batter. Once cooked, these pancakes can be served immediately with the traditional accompaniments of lemon and sugar. Follow the recipes for La Crêpe Complete or Crêpe Suzette if you want to try something a little fancier.
Ingredients (for 12 pancakes):
100g plain flour 300ml whole milk 2 eggs butter for frying
Method:
- Add the flour to a large jug and add the eggs. Whisk the eggs into the flour and slowly add the milk, continually whisking until you have a smooth batter with no lumps. Allow the batter to rest for at least 30 minutes.
- Place a light non-stick frying pan over a medium heat and run a cold stick of butter across the entire surface so that the pan is greased.
- Pour approx. 2 tbsp of the batter into the greased pan, swirling the batter around quickly so that the base of the pan is evenly coated. After 30-45 seconds check the underside of the pancake. If it is no longer stuck to the pan, it is ready to be flipped. Cook the other side of the pancake for approx. 30 seconds until it starts to brown in patches.
- Serve each pancake immediately and repeat the process until you have used all of your batter (it will last for another day in the fridge, if you do not want to use it all). If you are making the pancakes in advance, they can be stacked and separated with baking paper.
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