RECIPE OF THE WEEK
The humble Pancake
whether you like plain lemon and sugar, fruity with cream, or like it less sweet, the humble pancake is still a tasty treat. here’s how to whip one up – how you top it off is up to you!
100g plain flour
2 large eggs
1 tbsp sunflower or vegetable oil, plus a little extra for frying
1. 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 minutes to rest if you have time, or start cooking straight away.
2. 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 one minute on each side until golden, keeping them warm in a low oven as you go.
3. 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 two months.