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Ingredients
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Method
1
sift the flour and salt into a large mixing bowl
2.make
a well in the centre of the flour and break the eggs into it
and whisk the eggs
into the flour
3.
gradually whisk in small
quantities of the milk and water mixture When all the liquid has been
added, whisk until the batter is smooth.
4.
melt
the butter in the pan. Spoon 2 tablespoons of it into the batter and
whisk it in, then pour the rest into a bowl and use it when needed to
grease the pan, using kitchen paper to
smear it round.
5.
get the pan really hot, then turn the heat down to
medium and, put 2 tablespoons about
right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm)
pan.
6.
As soon as the batter hits the hot pan, tip
it around from side to side to get the base evenly coated with batter.
It should take only half a minute or so to cook
7.
Flip the pancake over with a pan slice or palette knife – the other side
will need a few seconds only – then slide it out of the pan on to a
plate. |
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To serve, sprinkle each pancake with freshly
squeezed lemon juice and caster sugar, fold in half, then in half again
to form triangles, or else simply roll them up. Serve sprinkled with a
little more sugar and lemon juice and extra sections of lemon.
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