Pancakes

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Makes 10-12

 

Ingredients

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200g plain flour 

40g caster sugar

50g butter, melted 

2 large eggs

250ml milk

1tsp baking powder 

Pinch salt 

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Method

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1. In a bowl, mix the butter, eggs and milk.

2. In a separate bowl, add the flower, sugar, salt and baking powder. Using a hand whisk, mix the ingredients together. 

3. Make a well in the centre of the flower mixture and slowly add the liquid ingredients. Mix fully between additions to avoid a lumpy batter. 

4. Once all liquid has been added, whisk to incorporate some air - this will give you fluffy pancakes. 

5. Leave the batter to rest for 20-30 minutes.

6. Place a non-stick pan over medium heat and add a nob of butter.

7. Once the pan is hot, pour in some batter. As soon as the pancake looks bubbly, it's time to flip. This should take 2-3 minutes on each side. 

8. Stack the pancakes and serve with your choice of topping. 

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Note: The batter can be made a day in advance and can be kept up to 2 days in the fridge. If the batter looks too thick, add some more milk. 

 

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