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100g plain flour
Pinch of salt
1 tablespoonful of oil or melted butter
1.Sift the flour into a mixing bowl
2.Make a well and add the egg, salt and some of the milk
3.Whisk to a thick paste
4.Pour in the remainder of the milk little by little, whisking continuously to make a smooth batter.
With some kitchen paper, rub a little oil on the pan put your pan on a medium heat
5.Pour 2-3 tablespoons of batter onto the pan and tilt the pan to move the batter to cover the entire base of the pan. Cook until the surface of the pancakes have some bubbles and a few have burst, 1 or 2 minutes.
6.Flip carefully with a thin spatula and cook until the underside has browned, 1 or 2 minutes more
Serving Suggestions - Pancakes, fruit & yoghurt
2 pancakes (as per recipe)
2 dessertspoonful Greek style natural yoghurt
2 dessertspoonful of mixed berries—strawberries, blueberries, raspberries, whatever you fancy!
1 dessertspoonful honey
1 teaspoonful of toasted almond
Toast the flakes almonds in the oven at 180 deg C for 6mins or until golden brown
Wash the fruit and set aside to dry
Make the pancakes and get ready to serve on a warmed plate.
Top the pancakes with yoghurt, pile on the fruit, drizzle with honey and sprinkle with toasted almonds……..tuck in!
Serving Suggestion - Pancakes with bacon and maple syrup!
Make the pancakes as per recipe. Meanwhile, grill streaky rashers until crisp
Serve the pancakes on a warmed plate topped with the crispy bacon and drizzled generously with maple syrup