Tuesday, 12 February 2013

Perfect pancakes

Basic crepe-style Pancake Recipe
This recipe makes 8-10 pancakes

100 grams plain flour (white or wholemeal)
2 large eggs
250 ml cold milk
Pinch of salt
2 tablespoon clarified butter, plus extra to fry the pancakes

Clarified butter is easy to make and is better than using normal butter because it won’t smoke or burn. Simply put ½ a block of butter (not margarine!) in a glass, and melt it the microwave until it is just liquid. Let it settle for 2 minutes and you’ll get 2 layers – the milky solids at the bottom which you don’t need, and the clear yellow fat at the top which you can carefully pour off and use in the recipe and to fry your pancakes!)

Whisk together the eggs, milk and butter. Add the flour and salt and whisk until it is smooth with no lumps. Add a spoon of the clarified butter to a good non-stick pan and heat til smoking. Pour in a ladle spoon full of the batter and move the pan so it spreads evenly. Flip after a minute or so (with a spatula if you need to) and cook on the other side.

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