Pancakes

Nothing beats eating pancakes for breakfast, brunch or even afternoon tea. The are quick to make and versatile with any number of toppings which can be used. Serves 6-8.

Ingredients

• 1 cup of plain all-purpose flour
• 1 cup of milk
• 2 whole eggs, lightly beaten
• 1 oz of butter, melted
• pinch of salt
• 2 tablespoons of caster sugar, optional

Cooking Instructions

Sift the flour and a pinch of salt into a bowl. Stir in the caster sugar at this stage if you want to make sweet pancakes.

Using a different bowl, combine the beaten eggs, milk, and melted butter. Pour these combined ingredients into the dry mixture which you set aside and mix until you have a smooth batter mixture.

Heat a small non stick frying pan and preheat over a medium heat for 1 minute. Drop a generous knob of butter into the pan. The butter should melt and sizzle on impact. Pour the batter into the pan and cook for about 1 minute, or until bubbles appear on the pancake and the underside is golden. Using a spatula, flip the pancake and cook for a further 1 minute or so before turning out.

Serve sweet pancakes with fresh fruit to maple syrup to lemon juice to a sprinkling of sugar. For savory pancakes, try chopped vegetables to herbs. You are limited only by your imagination.

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