all the lovely ingredients in the kitchen before giving them up for Lent, but in our house,
we don’t need any excuse for pancakes – we eat them all year round. They are delicious
smothered in fresh lemon and sugar, jam or bananas and honey, there aren’t many other
dishes that can guarantee so many smiling faces around the table.
Dinner Plate (Set of Four), £62.00
Medium Cake Plate, £42.00
Makes 8 – 10
175g plain flour
50g melted butter
A pinch of salt
Corn oil for frying
Using a handheld mixer or food processor, blend all the ingredients together.
You are supposed to let this mixture sit for 20 minutes, but I make pancakes for breakfast all the time and don’t find that it makes much difference.
Heat a tiny amount of oil in a non-stick frying pan.
When the oil is very hot, ladel enough mixture into the pan to make a thin layer, and swirl it around.
Once the underside is golden, flip over.
Easier said than done so use a fish slice to do this if you are not confident with flipping, and if it is the first time you have made pancakes, don’t worry if the first one is a disaster, it takes just a little bit of practice.
I like mine drizzled with golden syrup with a generous handful of blueberries and raspberries.
Finish by dusting them icing sugar then serve.
My daughter loves hers thin and lacy while my son prefers his thick and fluffy, so cook them to your taste and accept that the first one out of the pan might have to be sacrificed to the dog. (Or the ceiling!)