• 100g plain flour
• 2 eggs
• 300ml semi-skimmed milk
• Sunflower Oil
• Pinch of salt
In a large mixing bowl put 100g plain flour and a pinch of salt. Make a well in the middle and crack 2 eggs into the centre.
From the 300ml of semi-skilled milk pour in about 50ml and 1tbsp of sunflower oil and start whisking from the centre gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. If it is too stiff to beat add a little more milk.
Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
Heat your frying pan over a moderate heat, then wipe it with oiled kitchen paper.
Ladle some batter into the pan, tilting the pan to move the mixture around to form a thin and even layer.
Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath.
Now for the fun part!
After about 30 secs your pancake will be ready to turn… Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
Add toppings of your choice for guaranteed clean plates all round! Strawberries and Nutella, Blueberries and syrup, bananas and brazil nuts.. For a more savoury option try goat’s cheese and rosemary or you could just go for a traditional lemon and sugar!