Pancake recipe for one or two
An easy pancake recipe from scratch to make enough batter for two servings of two pancakes each
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
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Sift the flour and salt into a mixing bowl
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Make a well in the centre of the flour and add the egg
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Use a fork to pull the flour into the egg mixture and make a sticky paste
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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.
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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
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Melt a little butter in a non-stick pan till it is sizzling but not burnt
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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
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Cook on medium heat until the pancake slides easily around the pan and is nicely golden if you lift one corner.
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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.
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Cook briefly until the bottom is golden.
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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.
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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.
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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