Post by Paulinemom on Apr 12, 2006 7:46:40 GMT
This makes 12-15 pancakes
Ingredients
125g/4oz plain flour
pinch of salt
2 eggs
210ml/7fl oz milk
90ml/3fl oz water
1 tbsp vegetable oil
Method
1. Put the flour and the salt in a bowl and mix.
2. Make a well in the centre and pour in the eggs.
3. Mix together the milk and the water.
4. Beat the eggs into the flour with a wooden spoon and gradually beat in the milk mixture to get a smooth liquid the consistency of cream.
5. Stir in the oil and allow to stand for 30 minutes.
6. Heat a pancake/crepe pan and, using kitchen paper, wipe the base with a little oil.
7. Pour in about 1 tbsp of the batter and swirl around the base of the pan. Cook for until golden and the surface bubbles, then flip over and cook the other side until golden.
8. If the first pancake is too thick, add a little milk to the batter to thin it. Make more pancakes from the remaining batter.
Ingredients
125g/4oz plain flour
pinch of salt
2 eggs
210ml/7fl oz milk
90ml/3fl oz water
1 tbsp vegetable oil
Method
1. Put the flour and the salt in a bowl and mix.
2. Make a well in the centre and pour in the eggs.
3. Mix together the milk and the water.
4. Beat the eggs into the flour with a wooden spoon and gradually beat in the milk mixture to get a smooth liquid the consistency of cream.
5. Stir in the oil and allow to stand for 30 minutes.
6. Heat a pancake/crepe pan and, using kitchen paper, wipe the base with a little oil.
7. Pour in about 1 tbsp of the batter and swirl around the base of the pan. Cook for until golden and the surface bubbles, then flip over and cook the other side until golden.
8. If the first pancake is too thick, add a little milk to the batter to thin it. Make more pancakes from the remaining batter.