Pancakes British Style

Recipe by Sackville
READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift the flour and salt into a mixing bowl.
  • Make a well in the centre of the flour and break the eggs into it, then whisk the eggs into the flour.
  • Slowly add small quantities of the milk and water mixture, whisking all the while to get the lumps out of the flour.
  • The batter should be like thin cream when you are done.
  • Now melt the butter in your frying pan.
  • Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan, using a bit of paper towel to smear it round before you make each pancake.
  • Heat up the pan over a high heat, then turn the heat down to medium.
  • Spoon the batter into the pan, using just less than 1/4 cup for a 10" pan.
  • You don't want them too big or they will be hard to flip.
  • As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.
  • It will only take a few seconds to cook.
  • When it is golden brown underneath, flip to the other side and cook for a few more seconds.
  • Place on a plate and cover with a clean kitchen towel to keep warm while you make the rest.
  • To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up.
  • Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
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