How to make the perfect pancake

Simple and delicious

Ingredients:

• 1 mug plain flour
• 2 eggs
• 1 mug milk (maybe more)

Making the batter:

1) Tip the flour into a large mixing bowl. Make a well in the centre and crack in the eggs.

2) Using a whisk (or wooden spoon) slowly combine the mixture, pouring in splashes of milk to loosen.

3) The batter will be quite thick and lumpy in the early stages. Don’t worry, just keep stirring, adding the milk bit by bit.

4) Once you’ve added all your milk you can check your consistency. You’re looking for a batter that coats and clings to the back of a spoon without being too thick. Think soup, not custard. Add more milk if you think it’s too heavy.

To cook your pancakes:

1) Melt a knob of butter in a frying pan. Make sure the butter thinly covers the pan or else your pancake will stick!

2) When the butter begins to foam, pour in enough pancake batter to cover the base of the pan- this should be about three to four tablespoons, depending on the size of your pan. Swirl the pan gently to make even coverage.

3) Cook for 1-2 minutes. You can lift up a side of the pancake to check when it’s ready to flip. You know it’s ready when it shakes in the pan without sticking.

4) Flip away! Then cook for another 1-2 minutes. Voilà! Pancake time!

Topping ideas:

• Sugar and lemon- nice and traditional
• Golden syrup and bananas
• Ham and cheese (sprinkle on when you’ve just flipped the pancake and fold over)
• Bacon and maple syrup

Go crazy!

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