Feb

1

Pancakes

February 1, 2007 | Leave a Comment

Searching for the basic recipe for a light fluffy pancake then try this out. Each pancake can be served immediately, topped with your choice of topping (e.g. sugar and lemon juice, stewed apple, mashed banana, golden syrup, chocolate sauce etc). Alternatively the pancakes can be made in advance and stored for up to a month in the freezer wrapped in cling film and reheated on an oven proof plate in the oven or microwave.

Ingredients to make 8 Pancakes :

Plain Flour 125g 4 oz
Medium Egg 1
Milk 300ml 10 fl oz
Salt Pinch

Pancake PanYou will need a suitable pancake pan or flat bottomed frying pan and vegetable oil for frying the pancakes. 

Method:

Add the salt to the flour and sift into a bowl.

Make a well hole in the centre of the flour.

Add the egg and half the milk and whisk until smooth. Add the rest of the milk and continue to whisk until smooth.

Heat the frying pan on a medium heat and add a little oil.

With the pan hot, pour enough batter to thinly coat the base of the pan and cook for 1 to 2 minutes, until bubbles appear and the underside of the pancake is golden brown. Turn (or flip) the pancake and cook the other side. Add a little oil to the pan for each pancake.

Each pancake can be served immediately, topped with your choice of topping (e.g. sugar and lemon juice, stewed apple, mashed banana, golden syrup, chocolate sauce).

Alternatively the pancakes can be made in advance and stored for up to a month in the freezer wrapped in clingfilm.  To reheat, stack on an oven proof plate, cover with foil in the oven on 180°C, (350°F, gas mark 4) for 10 to 15 minutes from cold or 5 to 10 minutes from room temperature. To microwave, stack on a plate covered with cling film and reheat on high for one minute.   


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