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Pancakes recipe for one or two

Pancake recipe for one or two

An easy pancake recipe from scratch to make enough batter for two servings of two pancakes each

Course Dessert
Cuisine British
Keyword british cuisine, crepes, english cuisine, english pancake, pancake
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 person
Calories 240 kcal
Author Fiona Maclean

Ingredients

Batter

  • 50 g Plain Flour
  • 1 Medium Egg
  • 150 ml Semi Skimmed Milk more if necessary - if you have full-fat milk use 1/3 water to 2/3 milk
  • 1 pinch Salt
  • 1/2 Lemon
  • 2 teaspoons Caster Sugar
  • 50 g Butter

Instructions

Batter

  1. Sift the flour and salt into a mixing bowl
  2. Make a well in the centre of the flour and add the egg

  3. Use a fork to pull the flour into the egg mixture and make a sticky paste
  4. Gradually add in milk till you have a batter about the thickness of single cream. If you don't need all of it, don't worry.
  5. Cover the mixture and allow it to rest for at least 30 minutes. If you need to wait for longer before using it, put it in the fridge

Pancakes

  1. Melt a little butter in a non-stick pan till it is sizzling but not burnt

  2. Heat on medium heat then as quickly as possible pour a ladle of batter into the centre of the pan.Tilt the pan around in a circle so that you get a nice round shape, as thin as possible

  3. Cook on medium heat until the pancake slides easily around the pan and is nicely golden if you lift one corner.

  4. If you are feeling brave, toss the pancake. If not (and I've never managed) put a fish-slice under the pancake and turn it.

  5. Cook briefly until the bottom is golden.  

  6. Remove the pancake from the pan and place on a flat dish. Cover with greaseproof or silicone paper and place in a warm over to keep hot.

  7. Continue to make pancakes until all the batter has been used up, placing each cooked pancake in between layers of paper and keeping warm in the oven.

  8. Serve with lemon and sugar. You can sprinkle sugar and lemon over each pancake and roll up, finishing with a layer of sugar or sprinkle with sugar and lemon before folding the pancakes into quarters