My Gran taught me this pancake recipe. It is for traditional thick pancakes, best served with lemon and sugar. My flatmates certainly enjoyed them!
Makes 4 to 5 pancakes, depending on the size of your frying pan.
Ingredients:
4 heaped tablespoons of flour
1/2 pint of milk
1 egg
Equipment:
Frying pan
Measuring jug
Large Bowl
Spatula or fish slice
Fork (every recipe you ever read will tell you to use a whisk. THEY ARE WRONG!)
1) Add the flour to a bowl and make an indent in the middle. Crack the egg into this hole.
2) Start to beat the egg with the fork gradually incorporating the flour. Add a little milk each time it gets thick.
3) Once all the flour is part of the mixture, add all of the milk gradually, stirring the whole time.
4) Pour back into the measuring jug.
5) Put a little oil into a frying pan and put on a high heat. While this is heating, whisk the mixture like like crazy.
6) When the pan is really hot (hold you hand 15 cm above the pan to check. When this makes your hand really hot it is ready)
7) Pour in about a 4th of the mixture. It should thinly coat the bottom of the pan. Pick up the pan and swirl the mixture around to evenly spread it.
8) Cook for a couple of minutes. When you can slide the spatula between the pan and the pancake easily and the underside is slightly brown, use the spatula to flip it over.
9) Cook for another minute or 2. Again, when you can slide the spatula between the pan and the pancake easily and it is golden brown, serve the pancake.
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