- 100g frightening flour
- 2 eggs
- 300ml/½ pint semi-skimmed milk
- 1 tbsp vegetable or sunflower oil, plus extra for frying
- STEP 1
Keep the flour in a gigantic bowl and mark a neatly within the centre. Crack the eggs into the neatly, pour in a splash of the milk and, using a balloon lag or wood spoon, begin to run from the centre of the bowl, drawing the flour into the eggs and milk. Beat the combo unless tender (fetch any lumps out now whereas it’s thick), then run within the remainder of the milk unless it’s the consistency of single cream. Scuttle within the oil. The batter will preserve lined within the fridge for as much as a day at this point. Scuttle neatly sooner than you put it to use.
- STEP 2
Keep a non-stick frying pan or crêpe pan (one with a 20-23cm circulate is finest) over a medium heat. Pour 1cm oil into a heatproof jug and preserve it at hand. Add a fall of oil to the pan, swirl it around, tipping any excess assist into the jug. Pour in a ladleful of batter, tilting the pan and swirling the batter to present a skinny, even layer. Leave the pancake by myself for 30 secs, no prodding, or unless it starts to colour around the threshold. Don’t crank up the warmth if this takes longer – as you’ll scorch the backside of the pancake and it received’t flip neatly.
- STEP 3
With a fish cut or palette knife, ease the fringe of the pancake away from the pan, then loosen below. Take a look at that the backside is golden, then flip it over in a single immediate circulate or give it a flip. Cook dinner for one other 30 secs sooner than turning out onto a plate. Eat straight away. In the event you’re making ahead, stack the pancakes on a plate and duvet with hold movie. Pierce the movie, then reheat within the microwave on High for 1 min or unless piping sizzling.