Traditional Pancakes
Pancakes - so many recipes, but the traditional is still the best! Why does everybody love pancakes? Because even when they go wrong, they still taste fantastic... Good Housekeeping's traditional recipe works every time. Top tips - let the batter stand for at least half an hour, and keep the frying pan hot, with not too much fat.
Pancakes - Batter
 |
| Traditional pancakes |
4
oz plain flour
1
pinch salt
1egg
½ pint
of milk
Butter/oil for frying
To finish – traditional style
sugar,
lemons
Put
all of the ingredients into a food processor/blender and whizz until thick and
gloopy. Leave to stand for half an hour.
Heat
a frying pan and put in a small knob of butter/oil.
Melt it and get it sizzling but not burnt. Pour in the pancake batter and swirl around the pan
until it is evenly spread over the base (not too thick – use the first one as a
test!). Cook until it is beginning to
brown underneath. Turn the pancake over,
tossing if you are feeling adventurous, otherwise using a spatula. Cook on the other side. Put
onto a plate and repeat the process.
This
quantity will make 7 large plate sized pancakes, or a larger number of smaller ones. To
serve, dredge with caster sugar and lemon juice. Also good with ice cream, maple syrup, jam,
cream…..
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