I am one of those people who do not just reserve pancakes for Shrove Tuesday, but will eat them for breakfast on many times throughout the year. You can fill them with the usual naughty items such as golden syrup, sugar, lemon etc or you could try Greek yoghurt with chopped fruit or a gorgeous warmed cherry compote. Another lovely way is to get two tablespoons of lemon curd, add a slight splash of hot water from the kettle to loosen it, and drizzle over the pancakes. I tend to have them like this over Easter weekend.
You can also watch a video clip of this recipe.
110g plain flour
2 Large Eggs beaten
200ml of Milk
75ml of water
50g of butter
Makes about 6-8 depending on frying pan size.
In a bowl place the flour, make a well into the centre and add in the eggs, milk and water. Mix together well with a hand whisk for a few minutes ensuring that you get all the flour from the edge. It may look lumpy at first but bear with it, as it will get smooth eventually.
In a frying pan melt the butter. Once melted add the butter to the pancake mix. Mix well to combine.
Heat your frying pan on a medium to hot setting, then add some of the pancake mix. Occasionally the first pancake might not turn out as well as expected, but as the pan gets good heat through it, they turn out well.
Turn over after a couple of minutes … or flip them if you want!