300ml milk (or soya milk)
100g plain flour
2 free range eggs
- Mix the eggs with the flour until you have a thick paste.
- Add the milk or soya milk a bit at a time, whisking or stirring until your batter is the consistency of thin cream. If your children are helping, you might want to check for lumps.
- You can add a tablespoon of sugar to the batter if you like your pancakes sweet, or a pinch of salt if they are savoury pancakes.
- Heat a lump of butter in a non-stick pan over a medium-hot flame until it sizzles. If there's too much melted butter quickly wipe the pan with a ball of kitchen paper.
- Pour just enough batter to cover the bottom of the pan and as the pancake cooks, ease it away from the bottom using a palette knife until it looks ready to flip or turn. After a minute on the other side it should be done.
- Repeat for each pancake, as before sizzling a little butter in the pan to keep the pancake from sticking.
All you need to remember this totally foolproof pancake recipe is 1,2, 3 (that's 100g flour, 2 eggs, 300ml). Couldn't be easier, right?
Kids can help