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- They fell apart in the pan
- Got stuck
- Didn’t taste “Pancakey” enough (said the boys)
- They were too thick
130g Plain Flour
200ml Milk + 80ml water (combined)
Sieve the flour into the bowl (don’t skip this step, it helps make the mixture light)
Crack both eggs into the mixture and whisk together slightly (it will get very dough-ey don’t worry)
Melt the butter (lightly in a pan)
Whisk in the rest of the water, milk and half of the butter into the mixture (save the other half for later)
Tip into an “easy to pour” container (this makes it easier to divide later on), I use a large Pyrex container which is perfect for pouring.
Heat the frying pan, it needs to be very hot so start with it on high and when you reach the right temperature turn it down to a “medium” heat.
Pour the batter mix into the frying pan and wait until it has all hardened slightly and flip (I use a spatula but if you’re fantastic you can flip in the air :p )
Use the kitchen roll and butter to grease the pan in between each pancake (this stops the rest of them getting sticky!)
Repeat this until all of your batter is gone and serve with Sugar and Lemon
If you like this recipe and it helped you make Perfect Pancakes then let me know by sharing it 🙂
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