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Basic pancake recipe

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Origin of dish:  UK
Type of cooking:  Hob
 
Preparation time: 10 minutes
Cooking time: 5 minutes
 
Ingredients (serves 6):

    4tbsp plain flour (about 100g)
    1 egg
    ½ pint milk/water (¾ milk ¼ water)
    Pinch of salt
    Butter for frying

Method:

1.Sieve the flour into a large bowl, make a well, crack the egg into the well.
2. Whisk the mixture as you slowly pour in the milk/water combination.
3. Whisk well until the mixture is well combined and the lumps have disappeared.
4. Add a pinch of salt and whisk again briefly. 5. Cling film the bowl and pop in the fridge for an hour or so to chill.
6. When ready to make your pancakes, over a high heat put a non-stick frying pan on the hob and pop a large knob of butter in to melt – roll the butter around the pan to coat.
7. When the butter has started to bubble pour the excess (don’t worry if it’s not all melted) into a mug or ramekin and put to one side.
8. Now using a ladle add one spoonful into the pan and swirl it round to thinly cover the bottom of the pan.
9. Return to the heat and wait for the pancake to go slightly golden and curl at the edges.
10. Use a spatula or a fish slice to slip underneath the pancake and loosen it from the bottom, then flip it over to cook the other side.
11. Leave for a minute or so until the other side is also golden then flip onto a plate and serve immediately!

Repeat with another ladle of pancake batter. When the pan gets a bit dry add some more of your melted butter.
Advice: To make vegan/veggie pancakes:
Substitute the milk for soya or rice milk and use an "egg replacer" such as Allergycare Whole Egg Replacer from Goodness Direct. 20g = 1 egg. You may need a little extra water to get the right consistency. Use oil to cook your pancakes instead of butter

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