Enjoy pancakes for breakfast
Pancakes can be served for breakfast, as a snack or for a light lunch. There are many varieties – sweet, savoury or stuffed with various meats, mushrooms, vegetables – the choice is yours. The recipe below makes approximately 375ml of pancake butter.
1. Mix the milk with the water and allow melted butter to cool. Sift the flour and salt into a bowl and make a well in the centre.
2. Add the eggs and butter and stir in half the milk, working the flour down from the sides of the bowl.
3. Beat vigorously, until the mixture is smooth and bubbly. Stir in the rest of the milk and pour the batter into a jug.
4. Heat enough oil to thinly cover the bottom of a frying pan.
5. Stir batter well and pour in 2-3 tablespoons or just enough to thinly cover the base of the frying pan. Tilt and rotate the frying pan so that the batter runs evenly over the whole surface.
6. Cook over moderate heat for about 1 minute, or until the pancake is set and golden-brown underneath.
7. Shake the pan to loosen the pancake. Turn it over with a spatula and cook the other side until golden. Put on a warmed plate while you make others.
8. Spread with honey, roll it up and serve hot. Or stuff with a cooked meat or vegetable stuffing of your choice.
Ingredients (makes 4)
100g wheat flour 2 eggs
15g butter or margarine, melted 125ml milk
125ml water ¼ tablespoon salt
Oil for frying
