Pancakes
This is a great recipe to have on standby for a quick weekend treat that all the family will love. Over the year my kids have eaten a lot of pancakes - sometime they prefer the American style pancakes but at the moment, their favourite is these thin crepes.
They go really well with a drizzle of maple syrup, classic sugar and lemon or a spoon of Nutella. Just be prepared to be asked to make these every weekend from now on!
4 Servings 20 Minutes
Ingredients
- Butter - 50 grams
- Eggs - 2
- Milk - 275 milliliters
- Nutella - 2 tbsp
- Plain Flour - 110 grams
- Salt - 1/4 tsp
Method
- Sift the flour into a mixing bowl with a pinch of salt. Create a well in the center and crack in the eggs. Begin whisking from the middle, gradually drawing in the flour
- Slowly pour in the milk while whisking continuously, until you have a smooth, lump-free batter. Stir in the melted butter. Let the batter rest for 20–30 minutes if you have time—this helps the gluten relax and improves texture
- Place a non-stick frying pan (about 20cm wide) over medium heat. Lightly grease with a small knob of butter
- Pour a small ladle of batter into the pan, swirling it quickly to coat the base evenly in a thin layer. Cook for about 1–2 minutes, or until the edges start to lift and the underside is golden
- Use a spatula to flip the pancake (or toss it if you're feeling confident) and cook the other side for 30 seconds to 1 minute. Slide onto a warm plate and repeat with the rest of the batter, greasing the pan lightly between each pancake
- Serve the pancakes with maple syrup, lemon and sugar or Nutella.