Pouring Batter for Traditional Pancakes

READY IN: 12mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Mix flour and salt in a basin, make a hollow in the centre and drop in the egg.
  • Stir with a wooden spoon and add liquid gradually, until all the flour is worked inches.
  • Beat well and add remaining liquid.
  • For each pancake -- melt a small piece of fat in the frying pan. When it begins to smoke, stir the batter and place approximately 2 tablespoons in the pan.
  • When golden brown underneath, turn and cook other side.
  • Turn out on sugared paper, sprinkle with sugar and lemon juice and roll up.
  • Pancakes keep well in the freezer, excellent for savoury pancakes in a hurry, especially when you've got left over dinner to put in the middle of them. Top with a cheese sauce and bake until bubbling hot. YUMMO!
Advertisement