125g plain flour
1/2 level tsp salt
1 large egg
300ml milk
oil
15cm pancake pan
To make the Batter
Put flour and salt in a large bowl,. Add the egg and half the milk and mix well with an electric hand-mixer for a minute or two until it is really bubbly. Stir in the rest of the milk and pour into a jug and leave for about 20 minutes.
To make the Pancakes
Heat the pan and add some drops of oil. When it starts to smoke, pour in enough batter, tilting the pan to coat the base evenly. Cook until the pancake edges start to curl away from the pan and it browns underneath. Use a palette knife to flip it over and cook for another 30-45 seconds, and slide it out onto the plate. Make the rest of the pancakes, oiling the pan as necessary. Separate pancakes with kitchen or greaseproof paper.
To Freeze
Cool, put in a food bag or wrap in foil, seal and label. Use within three months.
1/2 level tsp salt
1 large egg
300ml milk
oil
15cm pancake pan
To make the Batter
Put flour and salt in a large bowl,. Add the egg and half the milk and mix well with an electric hand-mixer for a minute or two until it is really bubbly. Stir in the rest of the milk and pour into a jug and leave for about 20 minutes.
To make the Pancakes
Heat the pan and add some drops of oil. When it starts to smoke, pour in enough batter, tilting the pan to coat the base evenly. Cook until the pancake edges start to curl away from the pan and it browns underneath. Use a palette knife to flip it over and cook for another 30-45 seconds, and slide it out onto the plate. Make the rest of the pancakes, oiling the pan as necessary. Separate pancakes with kitchen or greaseproof paper.
To Freeze
Cool, put in a food bag or wrap in foil, seal and label. Use within three months.
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