PAN­CAKES WITH HONEY

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

1 large free-range egg 1 cup (about 140g/5oz) sel­f­rais­ing flour 1 cup (250ml/ 9fl oz) semi-skimmed milk Sea salt 20g (¾oz) but­ter Fat-free nat­u­ral yo­ghurt, to serve Hon­ey­comb, to serve Honey, to serve Crack the egg into a bowl and whisk in the flour, milk and a pinch of salt un­til you have a smooth bat­ter. Heat a non-stick fry­ing pan on a medium heat and add half the but­ter. Add 3-4 small la­dles of bat­ter to the pan (each la­dle makes 1 pan­cake) and cook for 1-2 min­utes, then turn when start­ing g to brown on the bot­tom. m. When cooked on both sides, trans­fer to a plate, wipe e the pan with kitchen pa­per aper and re­peat. Serve with yo­ghurt, hon­ey­comb and a driz­zle of honey.

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