Makes about eight large pancakes
Traditionally eaten on Shrove Tuesday in February, we serve these crêpes with golden syrup and lemon juice. The frying pan has to be one that doesn’t tend to stick and it has to be hot before the cooking begins and it may take one or two tries before they turn out perfect. However with a bit of practice they make a delicious dessert.
•225g plain flour
•Pinch of salt
•small amount of oil for frying
1. Place the flour and salt into a large mixing bowl.
2. Make a well in the centre and break both eggs into it.
3. Using a whisk (an electric one is easiest) whisk the flour into the eggs until all the flour is mixed in and you have a smooth paste.
4. Gradually add in the milk, very small amounts to begin with, then larger amounts as the mix becomes more liquid.
5. Heat your frying pan over a high heat and add a teaspoon of oil (best to use one without a strong taste, such as maize or sunflower oil).
6. When the pan is hot, add a ladleful of the pancake mixture and quickly spread it around until it covers the base of the pan.
7. The pancake will solidify, and the edges will start to lift away. Check under the edge to see if it is ready to turn over. If it tears easily or doesn’t lift away, it is not ready to turn so give it a few moments more.
8.After turning, the pancake only needs a short time to brown slightly on the other side. Slide it onto a plate and serve with your preferred topping.