Pancakes
Ingredients: for a rich batter
125g/4oz plain flour
A pinch of salt
1 egg
300ml/ ½ pint milk
15g/½ oz melted butter
1-2 teaspoons icing sugar
Additional for crepe suzette:
Add the grated rind of ½ a lemon or orange to the flour before mixing.
Method:
Mix the flour, sugar and salt, make a well in the centre and break in the egg.
Add half the liquid (milk and melted butter) and beat the mixture until it is smooth.
Add the remaining liquid gradually and beat until well mixed.
Heat a little unsalted butter in a frying pan until really hot ( use a pancake pan if you have one!), running it round to coat the sides of the pan; pour off any surplus. Pour or spoon in just enough batter to cover the base of the pan thinly and cook quickly until golden-brown underneath.
Turn with a palette knife or by tossing and cook the second side until golden.
If you are cooking a large number of pancakes, keep them warm by putting them as they are made between 2 plates in a warm oven.
Finally, roll up all the pancakes and serve at once.
Serving suggestions:
Sugar and lemon
Honey and cinnamon
Jam
Sugar and orange juice
Caramel sauce
Strawberries with cream or icecream
Caramelised bananas
Stewed apples with cinnamon and cloves
