Basic Pancake Recipe

Serves

5-6

Ingredients

1.	Sift the flour into a bowl and stir in the salt, then form a well in the centre
2.	Measure the milk in a jug then break in the two eggs and whisk together lightly until combined
3.	Pour half of the eggy milk into the flour and whisk into a thick batter and no lumps remain
4.	Whisk in the rest of the eggy milk
5.	Melt the butter in a 18cm / 7" frying pan. Add two tablespoons into the pancake batter and stir in
6.	Pour the rest of the melted butter into a small bowl and, using wadded up kitchen towel, use it to lubricate the pan for each pancake
7.	Plate an oven-proof plate over a pan of simmering water
8.	Turn the heat up high, then once hot, lower to medium. Using a lable, pour about 2-3 tablespoons into the pan
9.	Swirl and tilt the pan immediately to evenly coat the entire base
10.	After about 30 seconds, the top should look firm. Using a knife or fish slice, flip the pancake over and cook the other side
11.	Place on the warm plate. Repeat the process, stacking the cooked pancakes between sheets of greaseproof paper until the mixture is used up
12.	Serve with the topping of your choice