START WITH THE BASIC BATTER
Easy traditional pancakes
This basic pancake batter is perfect for serving simply with lemon and sugar.
■ Makes 8 large pancakes ■ Prep 5 mins plus resting ■ Cook 20 mins
VAGETARIAN
175g plain flour
3 large eggs
450ml milk
sunflower oil, for frying
lemons and sugar, to serve
1 Tip the flour into a large bowl, crack in the eggs, and add half the milk and a pinch of salt. Whisk to a smooth batter.
2 Add the remaining milk and whisk again to the consistency of double cream. Set aside for at least 30 mins. Will keep in the fridge for up to one day.
3 Pour the batter into a jug. Heat a large non-stick crepe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper.
When the pan is hot, add enough batter to just cover the surface, swirling it and
