Ingredients:
110 gram / 4
oz plain flour, sifted
Pinch of
salt
2 eggs
200ml/ 7fl
oz milk mixed with 75 ml/ 3fl oz water
50 g/ 2oz
butter
Method:
Sift the
flour and salt into a large mixing bowl with a sieve held high above the bowl
so the flour gets an airing. Now make a well in the center of the flour and
break the eggs into it. Then begin whisking the eggs – any sort of whisk or
even a fork will do – incorporating any bits of flour from around the edge of
the bowl as you do so.
Next
gradually add small quantities of the milk and water mixture, still whisking
(don’t worry about any lumps as they will disappear as you whisk). When all the
liquid has been added, use a rubber spatula to scrape any elusive bits of flour
from around the edge into the center, then whisk once more until the batter is
smooth, with the consistency of a cream. Now melt the 50 gm of butter in the
pan. Spoon 2 tbsp of it into the batter
and whisk it in, then pour the rest into a bowl and use it to lubricate the
pan, using the wedge of kitchen paper to smear it round before you make each
pancake.
Now get the
pan really hot, then turn the heat down to medium and, to start with, do a test
pancake to see if you’re using the correct amount of batter. I find 2 tbsp is
about right for an 18 cm/7 in pan. It’s also helpful if you spoon the batter
into a ladle so it can be poured into the hot pan in one go. As soon as the
batter hits the hot pan, tip it around from side to side to get the base evenly
coated with batter. It should take only half a minute or so to cook; you can
lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip
the pancake over with a pan slice or palette knife – the other side will need a
few seconds only – then simply slide it out of the pan onto the plate. Stack
the pancakes as you make them between sheets of greaseproof paper on a plate
fitted over simmering water, to keep them warm while you make the rest.
To serve,
sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold
in half, then in half again to form triangles, or else simply roll them up.
Serve sprinkled with a little more sugar and lemon juice and extra sections of
lemon.