1. Whizz the flour, salt, milk and egg in the processor or blender bowl until smooth and creamy. Pour this batter into a jug, if time allows, leave to stand for 10 minutes.
2. Heat an omelette or pancake pan on a fairly high heat. Brush with a little oil then lower the heat to medium.
3. Pour in about 30ml/2 tbsp of the batter and quickly swirl the pan until the mixture thinly coats the base. Cook until set and small bubbles appear on the surface. Flip over with the wooden spatula and cook briefly on the other side, before removing from the pan.
4. Re-heat the pan, brush with more oil and repeat until all the batter is used up. Keep the pancakes warm in a tea towel. Serve rolled up with sugar and lemon.
Alternatively serve with maple syrup, jam or chocolate sauce. To make a more substantial treat fill with slices of fresh fruit eg, kiwi, bananas or strawberries.
Pancakes can be stored, wrapped in the refrigerator for 2-3 days.
This recipe can be made with 2 large Lion eggs for a richer batter, the pancakes will be slightly thicker. Use to make Crepe Suzette (with an orange sauce) or fill with a mixture of sweetened cottage cheese, soured cream and blueberries to make Polish Blinis. Or simply flavour the batter with a tablespoon of Grand Marnier or Cointreau.
To make a meal out of pancakes using either version of batter add 2 tablespoon chopped herbs, parsley, chives or dill then stuff with a variety of savoury fillings such as :
- add some diced ham to ricotta cheese and thawed chopped frozen spinach
The pancakes can be rolled or stacked in layers with the fillings, brushed with melted butter, cover with foil and reheated in the oven at 190°C/375°F/Gas 5 for 20 minutes.
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