Pancake day is hands down my favourite holiday of the year. Yup, holiday! I don't eat pancakes even nearly as often as I'd like throughout the year, but having been given a shiny new crepe pan for Christmas (thanks mum!), I've been making that extra effort to wip up a batch more often. So I thought I'd share the pancake recipe I've been using lately to ensure you have perfect pancakes on Tuesday!
100g Plain Flour
Dash of Sunflower Oil
Pinch of Salt
1) Place the flour and salt into your jug or mixing bowl and make a well in the centre
2) Crack the eggs in the middle and the pour the oil and 50ml of the milk into the centre. Using a whisk, gradually draw the flour into the eggs, milk and oil.
3) Once it is mixed, pour the rest of the milk in whilst stiring continuously. Your batter should be the consistency of slightly thick single cream.
4) Put a knob of butter into the pan and heat it over a moderate heat until it's nice and hot. Now pour some of your batter into the pan, titling it as you go to ensure the mixture fills your whole pan. I like my pancakes a little thicker than crepes, and I find that also makes it easer to flip! Leave the batter to cook for roughly 30 seconds.
5) Take a spatula and run it around the outside of the pancake to loosen it from the pan. Now the fun begins! If you're feeling brave (and on this occasion I wasn't!) you can try to slip your pancake, or alternatively you can use your spatula to flip it over.
6) Cook for a further 30 seconds and tip it onto a warm plate ready to serve with your favourite topping!