Serves 4-6
Ingredients:
- 330g plain flour
- 6 free range eggs
- 600ml whole milk
- 4 tbsp butter, melted
Method:
- Weigh your flour and place in a large bowl. Whisk your eggs until light and fluffy. Make a well in the flour and then gradually pour the eggs into the bowl whilst beating to make a smooth batter. Incorporate the milk and half of your melted butter to finish.
- Preheat your best pancake flipping pan and rub with some of the remaining melted butter. Ladle in a good spoonful of batter and immediately move your pan around in the air in a smooth revolving action angled to allow the batter to fill the circular base of the frying pan. Allow to cook for 1-2 mins on a high heat and then use a spatula to free the edges of the pancake by gently lifting them up before turning.
- Next get flipping! In a smooth motion send the pancake up whilst bringing the pan back towards you so that it gets enough air to flip over and land the other way up. Have fun and don’t panic.
- To serve, try a savoury combination of cheese, grilled mushrooms and wafer-thin ham or for a winning sweet option combine chopped banana, blueberries and melted chocolate.
