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 The Perfect Pancake Recipe

Cooked pancake.

So simple to make, so quick to cook and so delicious to eat.

It's easy to see why kids and adults love freshly cooked pancakes.

KEY POINTS

 Preparation Time:    Cooking Time:   each
 How Difficult  Easy  Freeze?   No
 Servings

 8 Pancakes


INGREDIENTS
The basic ingredients for this pancake recipe are shown below.

Pancake ingredients. Click picture to enlarge.
For illustration only, use the ingredients list below.

Metric Imperial
110g Plain Flour 4oz Plain Flour
2 medium eggs 2 medium eggs
280ml semi-skimmed milk pint semi-skimmed milk
55g butter 2oz butter

The filling and topping can be any type of jam, lemon and sugar, syrup, almost anything you fancy!

WHAT SPECIAL KITCHEN EQUIPMENT?
1 frying pan
1 palette knife or similar to turn the pancakes over

COOKING METHOD FOR THIS PANCAKE RECIPE
Pre-heat the pan to a medium high heat. Use the first pancake as a test to see if it's heated enough.

Mix pancake ingredients to a creamy texture. Click to enlarge picture Sift the flour into a mixing bowl and add the two eggs. Mix it all up with a whisk or a fork until the flour and eggs are well-mixed.

Add the milk slowly, a bit at a time, mixing it all together as you pour. Continue to mix until the batter is smooth with no lumps in it. Melt the butter in a pan and add 2 tablespoons of it to the batter and mix it in.


 
Pancake cooking. Add a teaspoon of butter or a dash of oil to the pan. Depending on the size of your pan, add 2 tablespoons (base 7in / 18cm pan) to 3 tablespoons (base 8in / 25cm pan) of the batter to the pan.

It's best to measure out the portions before pouring them in so that the mix can be poured in at the same time.


 
Immediately tip the pan from side to side to let the pancake batter cover all the base of the pan.

After 30 seconds or so the base of the pancake should be cooked. Lift up the side a bit with the palette knife to check that it's lightly browned. If not, cook for a few seconds more.


 

Flip the pancake over on to its other side and cook for 10 seconds.

Sparingly spread whatever topping you have chosen and wrap the pancake into a roll.

If you need to serve several pancakes at a time, store them in a warm oven for a few minutes until all are cooked.

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