Basic recipe (makes 4-5 pancakes). I usually make 2 x the basic recipe.
This is my mother's recipe from England. When my mother made them it was usually
a special treat on Pancake Tuesday.
Ingredients
-
1 cup white flour (120 g)
- 5 fl oz water (150 mL)
- 5 fl oz milk (150 mL)
- 1 egg
Method
- Put frying
pan on stove to heat (medium heat) with 1 tbsp vegetable oil.
- Turn on oven (100 C)
and put in 1 plate for the pancakes and other plates for the eaters.
- Mix milk and
water then beat in the egg.
- Add mixture slowly to flour in a bowl. Stir well after
adding each 20% of the fluid mixture. When it is still more solid than liquid (after adding
about 40%) beat the mixture well to get rid of lumps.
- Finish adding all the liquid
and stir well. The batter should resemble thin cream.
- Wipe the frying pan with a
paper towel to distribute the oil thinly. Keep the oily paper towel.
- Add just less
than 1/2 cup (approx 100 mL) to the hot pan and tilt the pan in different directions
to quickly spread the batter all over the pan surface.
- Let the pancake cook until
the edges start to curl up. If you shake the pan the pancake should start to lift
up. If necessary use a spatula to free the pancake.
Toss the pancake.
Let it cook
for another 30 seconds and then tip onto the pancake plate in the oven.
- Wipe the
pan again with the oily paper towel and make the next pancake :-)
- Serve with slices
of lemon, powdered (icing) sugar and butter.
View Toss the pancake (26MB
AVI)
