The best family days out in London and beyond rated by kids and teens
Published: 9th February 2016
Flippin perfect pancakes every time
Ingredients:
100g plain flour
2 large egg
300ml milk
1 tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges, to serve (optional)
caster sugar, to serve (optional)
Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
Clean the floor (just in case) and FLIP the pancake.
Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Now all you have to do is decide what you’re all giving up for Lent, right?
