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.

Traditional pancakes

Pancakes - Batter

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…..